Page 83 - E-module IC Reading

Klepon is an Indonesian sweet treat made from glutinous rice flour combined
with the unique flavour combination of suji leaves, coconut and palm sugar.
Ingredients
• 200 grams palm sugar, shredded
• 1½ spoonful of suji extract
• 300 grams glutinous rice flour
• ½ teaspoon salt
• 200 ml coconut milk
• 200 grams grated coconut
Directions
1. Steam grated coconut to get it soft and fluffy (around 5-10 minutes).
Optional: Cover with a towel to keep moist until ready to use.
2. In a small saucepan, cook the coconut milk, suji extract and salt on low
heat for a few minutes.
3. In a medium bowl, add 192 grams of glutinous rice flour and coconut milk.
Mix to incorporate, then knead until the dough turns soft, flexible and
pliable.
4. Shape the dough by taking heaped teaspoon of the dough and rolling it
around into a ball (around 3cm in diameter). Work quickly as the dough
quickly dries out.
5. Now it’s time to stuff them with the palm sugar! Take a ball and push to
make a hole in the center. Pop in shredded palm sugar and pinch the
dough over the hole. Then roll it back into a ball with your palms. Repeat
until all the klepon are ready to cook!
6. Bring a large pot of water to the boil. Once boiling, place the klepon into
the pot. Avoid overcrowding, and do them in batches if necessary. The
dough is cooked when they float. This usually takes around 5-10 minutes.
7. Remove from the water with a slotted spoon once cooked and roll them
onto the steamed grated coconut.

Tips 83
Klepon are best eaten on the same day or you can freeze them to eat later.
294 words, adapted from “Klepon – Indonesian Sweet Rice Cakes”,
https://www.wandercooks.com/klepon-indonesian-rice-cakes/

The passage you have just read follows the structure of a recipe. The first part is the Title
and the Introductory Sentence. It tells you the name of the food and describes the main
ingredient and the taste it offers. The second part, the Ingredients, informs exactly the
materials, the amount needed of each, and the form each material is in. The third part, the
Directions, tells what to do with the material step by step. The fourth part, the Note, is
additional information that offers tips concerning the best way to serve the food and what
to do with the leftovers.