Pandan Pearl Sago Klepon

 --- --- _{**Klepon is a popular dish in Indonesia, there are so many different types of klepon using different ingredients. Uniquely, klepon is vegan-based and definitely a favorite snack in my house.**} --- --- --- Klepon in our local language is known as boh rom rom, this is one of my family's favorite snacks. My previous content I have made several types of klepon here and shared with you. There are [cassava klepon](https://peakd.com/hive-180569/@nurfay/an-easy-way-to-prepare-cassava-klepon) and also [klepon from sweet potatoes](https://peakd.com/hive-120586/@nurfay/processed-sweet-potato-with-palm-sugar-filling). Klepon that I have prepared before this is very different from the original recipe that is often made at home by my mother. And also what I prepared this time Different usual klepon previous I made from Thai pearl sago. This Thai pearl sago has a smaller shape than the usual type of sago. However, it tastes better and chewier, so processing it into klepon was my first time and it requires more effort in my opinion.  The process looks easy, but when done this is very difficult when forming the dough into a round like klepon requires special time and accuracy this is because the texture is softer than klepon dough in general. Curious about the taste, let's take a look at the recipe. --- --- ---

Ingredients Used

---  --- **100 grams pearl sago 8 pandan leaves 120 ml water 50 grams palm sugar 200 grams grated coconut ¼ teaspoon salt** --- --- ---

Making Procedure

--- **Blend pandan leaves with 120 ml of water until smooth, may mix with suji leaves.** --- --- **Then strain the leaf water into a container.** --- |  |  |  | |-|-|-| --- **Then soak and add to the pearl sago.** --- --- |  |  |  | |-|-|-| --- **Soak until the water is absorbed and the sago expands. If it has risen, add salt and stir until well mixed.** --- --- **Take a little dough and then add the palm sugar that has been finely combed.** --- |  |  |  | |-|-|-| --- **Then boil until fluffy and remove, add to ice water until it sinks. Remove and leave the klepon in the grated coconut.** --- |  | |  | |-|-|-| --- --- ---

Results and Serving suggestions

---  --- Well klepon can be served with steamed or fresh grated coconut as I did. Because this klepon was enjoyed in one sitting, I didn't steam it and served it fresh. The taste is also very good and certainly very savory and very fresh. --- |  |  |  | |-|-|-| --- The texture of the klepon is very chewy like klepon processed from flour, the deliciousness of the chewy texture is very different. The explosion of palm sugar inside is a delicious blend of flavors. Although this klepon is processed from sago, the taste is very good.  --- --- ---  --- ---