Indonesian cuisine "onde onde kelapa", "klepon"

Onde onde is typical Indonesian cakes, sweet taste.
how do I make it?
Let's how to make it


Makes 30 rice balls.





Ingredients:

* 1½ cups glutinous powder
* ¾ cup lukewarm water
* 2-3 drops green food coloring
* 8 tsp. grated Java dark brown sugar
* 1 cup fresh-grated coconut, mixed with ½ tsp. salt

Instructions:

* Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
* Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
* Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar.
   Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them
   aside.
* Prepare a pot half filled with water and bring it to a boil.
* Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface
   and then roll the balls in the grated coconut.
* Serve at room temperature.

Indonesian cuisine "onde onde"

           Onde-onde is a kind of snack cakes a popular market in Indonesia. This cake is very popular in the area known as the city of Mojokerto onde-onde from Majapahit era. Onde-onde can be found in traditional markets and sold on street vendors. Onde-onde is also popular, especially in Chinatown in both Indonesia and abroad.

         Onde-onde is made from wheat flour or glutinous rice flour-fried or boiled and its surface is paved / dibalur with sesame seeds. There are a variety of variations, the best known are the onde-onde made of glutinous rice flour in it filled pasta and green beans. Another variation is only made from wheat flour and is color-coded on the surface like a white, red, or green, known as wheat onde-onde, onde-onde, which is typical of the town of Mojokerto.