Klepon

Ingredients

250 grams of glutinous rice flour
10 Suji leaves
1 ¼ cup warm water
2 teaspoons water whiting
100 grams of brown sugar, cut in squares
1/4 grated coconut
salt to taste

Directions

1. Mix well coconuts with aram and steam for fifteen minutes, remove from heat and set aside.
2. Mashed suji leaves , pour water to the top of suji leaves suji, knead briefly then squeeze. Mix with two teaspoons of water whiting.
3. Mix with glutinous rice with mixed of suji leaves and water _ earlier. Insert gradually and knead until the dough does not stick to the pan.
4. Wear plastic bags on hand so that the dough is not dirty. Shape into a round
5. Take one circle and then trimmed, place one slice of brown sugar in the middle. Round back to form a ball. Fill in all spheres with the brown sugar.
6. Boil water in a pan until boiling, put balls earlier. If the balls are floating that means kelepon ripe. Take a dish containing coconut then roll klepon in coconut .