Klepon is one of the best traditional cake in Indonesia. It was originally made from glutinous rice flour which is shaped like a ball. I have never been able to forget them ever since I tried those in Bali for the first time. With a soft skin and a runny fillings, it can suddenly spurt out of your mouth when you bite it, which I feel as the best part of eating this balls 😍😍
The sweet and runny palm sugar on the inside, covered with some grated coconut makes this ball have an especially good taste.
So with those ingredients in mind, there have been so many innovation out there. After I tried the cake and look at their layer. I decided to make this unique cake. Even though the palm sugar is very sweet but when you eat this cake as a whole, it actually complements each other.
I used a soft Pandan cake base to make this cake (can use sponge/castella) which is similar to a soft skin of the Klepon ball. Then, each of the cake layer will be covered with grated coconut. This is repeated until the cake finished, and also topped with a lot of dried grated coconut.
Some tips is to mix the palm sugar mixture with the dried grated coconut so it doesn't make the cake in between become soggy. Also, you may use fresh grated coconut instead of the dried one. I actually also used fresh grated coconut as it is very hard to find the dried coconut in Indonesia.
So..here it is...the final looks of the klepon cake
It tastes so good (they said) but I didn't manage to give you a clear look on the inside. Cos I personally feel it doesn't looks so good on the inside. It could be that the cake is too soft so it does not really hold its shape.
But still I posted this cos its a success as long as the taste is good rite? 😋😋
All in all this is just the beginning... I'll try again another time and let you know the result 😄😀
