Klepon

Wet cake is unique because of the small, fit to bite with a sweet surprise in it. Wrap grated coconut to enrich the taste and make it not attached to one another.

MATERIALS:

     * 20 leaves suji
     * 3-4 pandan leaves
     * 30 ml of water
     * 1 teaspoon water whiting
     * 325 grams of glutinous rice flour
     * 25 grams of starch
     * 300 ml warm water
     * 1/2 tsp salt
     * 100 grams of brown sugar, comb / small iris
     * Water for boiling
     * 4 pandan leaves, cut into pieces

COATING: mix them together, steamed for approximately 10 minutes.

     * 1/2 coconuts and a half old, discard the husks, shredded lengthwise
     * 1/2 tsp salt
     * 1 -2 pandan leaves, cut into pieces

HOW TO MAKE Klepon:

   1. Iris leaf suji and pandanus leaves, then process in blender with water. After a smooth, squeeze and strain, discarding the pulp. Enter whiting water, stir and set aside.
    2. Put glutinous rice flour and starch in the container / bowl, pour warm water that has been mixed salt, mix well and knead for about 10 minutes. After that enter the water-suji pandan leaves, stirring until blended.
    3. Take 1 teaspoon dough, flatten. Place 1/2 tsp brown sugar in the middle, close the back and round shape. Do the same on all the remaining ingredients.
    4. Cook the water with pandan leaves in a pot covered. Once boiling, reduce heat, simmer until fragrant boiling water. Remove the pandan leaves from the pot, put the dough into a circle of pandan water. Cook until the float (approximately 5 minutes) or until cooked, remove and drain.
    5. Immediately roll the sphere to the steamed grated coconut until coconut covered spheres and not attached to each other, serve.