Name : Ni Kadek Cinta Eka Putri Jayanti

Number : 20
Class : XI MIPA 1

How to make “Jaje Klepon”

Ingredients :

 250 grams glutinous rice flour

 50 grams of rice flour

 50ml water

 100g gula jawa (coconut sugar)

 100g fresh daun suji or half daun suji and half pandan leaves (an alternative to
daun suji and pandan is 2-3 drops green food colouring or pandan paste)

 1 coconut, fleshly grated (if you live in Jakarta, local vendors in the traditional
pasars sell fresh coconuts and have simple machinery to grate them for you)

 Pinch of salt

 2 litres of water for boiling

Tools :

 Bowl

 Pan

 Grater

 Knife

 Blender

 Chooping board

Steps :
1. make natural green food colouring or suji water
Cut suji leaves into thin strips and place into a blender. Pour in water and blend
until fine. Next, use a strainer and squeeze out the water. Note that the suji leaf
fibres will not dissipate so the thinner the leaves are cut, the better. The resulting
liquid will be a dull jade-green.

2. Mix the suji water with glutinous rice flour

Add the suji juice into a bowl containing the glutinous rice flour. Once the
mixture starts to come together, knead it lightly until smooth. The texture should
be similar to bread dough. If the flour is still too hard, add extra suji juice by the
tablespoon. Once done, form into the shape of a ball, cover and leave to rest as
you prepare the next steps.

3. Prepare the gula jawa

Place the gula jawa on a chopping board and coarsely chop.

4. Prepare grated coconut

Place the grated coconut on a dish and steam over a pot of boiling water for 20
minutes or microwave on high heat for one minute. This steams the coconut to
cook it. Once done, sprinkle salt and stir till well-mixed. The grated coconut acts
as a mildly savoury element to counter the sweetness of the centre.

5. Form the balls

Return to the dough mix. Separate enough dough to form 5 cm round balls. Roll
them into a sphere and make an indentation to place the gula java shards. Once
in place, roll into a complete ball, making sure that no part of the gula java is
exposed or it will seep out during cooking. Note that each ball should ideally be
bite-sized as the klepons’s molten centre will ooze out if it requires two bites.

6. Cook
Bring water in a deep pan to a boil. Lower the balls in slowly, one at a time, and
leave them in the rolling boil. Be sure to stir to stop the balls from sticking to the
bottom of the pan. The klepon is ready once they float to the surface. This will
take approximately 3-4 minutes.

7. To serve
Once cooked, remove them from the water with a slotted spoon and roll each
ball in grated coconut. When you bite into them, there is a nice surprise when the
melted palm sugar inside, pops in your mouth!