Recipe - Klepon Cake
Klepon Cake is a modern reinterpretation of klepon, one of Indonesia's traditional desserts made from glutinous rice with a filling of palm sugar and coated with grated coconut. This cake can be a special choice to serve during the Christmas season with family. Its enticing flavor combination, traditional touch, and appealing visual presentation offer a unique taste experience and delectable enjoyment. Let’s delve into the recipe below!
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KLEPON CAKE
PANDAN SPONGE
Ingredients A
125 gr Granulated sugar
20 gr Bakerline SP Maxi 68 Cake Emulsifier
5 Eggs
Ingredients B
100 gr All-purpose flour
25 gr Cornstarch
Ingredients C
88 gr Butter Blend West Land
38 ml Instant coconut milk
Ingredients D
6 gr Pandan paste
Instructions
- Mix Ingredients A until thick and ribbony.
- Incorporate Ingredients B until well combined.
- Add the melted Ingredients C.
- Stir in Ingredients D at low speed until evenly mixed.
- Divide the batter among three 18 cm diameter cake pans and bake at 180°C (350°F) for approximately 20 minutes.
BROWN UNTIS
Ingredients A
220 gr Grated coconut
5 Pandan leaves
Ingredients B
10 gr Palm sugar
50 gr Brown sugar
50 ml Water
Instructions
- Cook Ingredients B until dissolved.
- Add Ingredients A and cook until the liquid is absorbed.
PANDAN CREAM
Ingredients A
100 gr Bakerline Creamfill Pandan
50 gr Fresh milk
50 gr Liquid coconut milk
Ingredients B
200 gr Bakerline Whipped Cream
400 gr Cold UHT milk
Instructions
- Mix Ingredients A until well combined.
- Fold in Ingredients B that have been whipped.
TOPPING
200 gr Dried coconut
100 gr Elmer Compound White Classic (grated)
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With its unique and appealing flavor combination and beautiful presentation, Klepon Cake is sure to become a family favorite. Enjoy this delightful treat, Elmer Lovers!