Klepon food that contains sugar with coconut has a sweet taste on the inside is indeed a very favorite food in some circles, besides Javanese klepon, it turns out that there are also Klepon from Kalimantan.
However, this Martapura Kelepon from Kalimantan has a very striking difference from other klepons. Namely the smaller size and chewy texture.
What is more special, this Kelepon Maratpaura cake is said to have a fairly unique origin story of a child who wanted to make a cake for his sick mother in the Martapura area.
However, because of his perfunctory ability, he also made his cake secretly, but the results were delicious and the neighbors liked it, when the neighbor asked what the name of the cake was he replied that it was called Kue KALApun.
Here's how to make Klepon Martapura that you can make yourself at home.
150 g White Glutinous Flour
2 Tbsp rice flour
1/2 tsp salt
250 ml of pandan leaf juice or suji leaves
1/4 Coconut peeled, then grated
100 g of brown sugar on a fine comb,
1 lb pandan leaves for boiling
1 lb pandan leaves for steaming coconut
How to make:
Bring half a medium pot of water to a boil, add a little salt and the torn pandan leaves and tie them together
While waiting for the water to boil, make the kelepon dough. Glutinous flour, rice flour, and salt are kneaded with pandan leaf juice, I add light green coloring
Knead the dough until it is smooth and can be formed
Take a pinch of dough, flatten it, fill it with sliced brown sugar and then scoop it out according to your taste, if I shape it like an unpeeled onion, shape it until the dough runs out
After all the dough has been formed, boil the oxtail kelepon until it floats. About 5 minutes remove then drain
After draining, baluri klepon oxtail with coconut that has been steamed with pandan leaves and given a little salt