Purple Potato Klepon Recipe

Ingredients

White glutinous rice flour - 150 grams
Purple sweet potato - 200 grams
Fine salt - 1/2 tsp
Water (until dough can be kneaded) - 175 ml
Water for boiling - a little
Pandan leaves - 1 sheet
Contents:
Brown sugar (to taste) cut into small pieces for stuffing - 75 grams
Sprinkling Ingredients (steam for 15 minutes):
Coconut, grated white part - 1/2 grain
Fine salt - 1/4 tsp
Pandan leaves - 1 sheet
See Mother's Recipe Version

Plans

Peel the purple sweet potato skin, wash it, cut it into two parts, steam until cooked.
Puree while hot with the help of a fork or pestle.
Mix the glutinous rice flour and salt and mix well.
Add purple sweet potato. Knead until mixed.
Add water a little bit until the dough can be kneaded.
Bring water and pandan leaves to a boil in a saucepan.
Meanwhile take a little dough about @ 20gr, flatten the dough, fill with brown sugar and round it.
Immediately put into boiling water. If it floats, remove it immediately, drain it and roll it into grated coconut. Ready to be served.
1. Steam the purple sweet potato and grated coconut together to save time.

How to make klepon from sweet potatoes?

How to make: Mix sweet potato with tapioca and salt, mix well until kneaded. Take a little dough, flatten it and fill it with brown sugar, round it again. Do it until the dough runs out. Boil water, boil klepon until cooked (float). Drain then roll in grated steamed coconut.

What can purple sweet potatoes be made of?

The texture is soft and the taste is sweet, making purple sweet potato suitable as a basic ingredient for making cakes. Well, there are so many cakes that can be made from purple sweet potatoes. Not only klepon or getuk, purple sweet potatoes can also be processed into contemporary cakes such as sandwiches or donuts.

What flour is used to make klepon? Reporting from the Encyclopedia Britannica, the flour used to make klepon is white glutinous rice flour.

What tubers are klepon made of? Potato klepon ingredients: 1 kg of yellow or red sweet potatoes. 250 grams of sago flour. Salt to taste.