Inti Kelapa (Sweet Coconut Filling)

Inti Kelapa (Sweet Coconut Filling)

Category, DifficultyBeginner

Inti Kelapa, also known as Sweet Coconut Filling, is a traditional Indonesian sweet filling made from grated coconut and palm sugar, cooked until thick and caramelized. It's commonly used as a filling for various Indonesian desserts such as onde-onde, klepon, and kue dadar, adding a deliciously sweet and fragrant coconut flavor to the treats.

Prep Time5 minsCook Time10 minsTotal Time15 mins
Yields1 Serving
 100 g palm sugar, cut into pieces
 20 g brown sugar
 50 g water
 150 g fresh coconut flesh, shredded
 1 pinch salt
 1 tbsp cornflour
1

Place palm sugar, brown sugar and water into mixing bowl and melt 5 min | 120°C | ⤺ Speed Spoon

2

Add coconut, salt and cornflour and cook 5 min | 120°C | ⤺ Speed 1. Use as a filling for sweet buns or transfer into a sealable container and place into refrigerator until ready to use (see Tips).

Hints & Tips
3

You can find coconut flesh (fresh and/or frozen) at most Asian grocers. If using frozen coconut flesh, defrost and drain before using.
Cornflour keeps the filling moist. To make this recipe gluten free, use gluten free cornflour.
Use Inti kelapa as a filling for sweet buns, with pulut inti (glutinous rice with a sweet coconut topping) or to make kuih ketayap (crepe with a sweet coconut filling).
You can store Inti kelapa in a sealable container in the refrigerator for up to 1 week.

Ingredients

 100 g palm sugar, cut into pieces
 20 g brown sugar
 50 g water
 150 g fresh coconut flesh, shredded
 1 pinch salt
 1 tbsp cornflour

Directions

1

Place palm sugar, brown sugar and water into mixing bowl and melt 5 min | 120°C | ⤺ Speed Spoon

2

Add coconut, salt and cornflour and cook 5 min | 120°C | ⤺ Speed 1. Use as a filling for sweet buns or transfer into a sealable container and place into refrigerator until ready to use (see Tips).

Hints & Tips
3

You can find coconut flesh (fresh and/or frozen) at most Asian grocers. If using frozen coconut flesh, defrost and drain before using.
Cornflour keeps the filling moist. To make this recipe gluten free, use gluten free cornflour.
Use Inti kelapa as a filling for sweet buns, with pulut inti (glutinous rice with a sweet coconut topping) or to make kuih ketayap (crepe with a sweet coconut filling).
You can store Inti kelapa in a sealable container in the refrigerator for up to 1 week.

Inti Kelapa (Sweet Coconut Filling)
(Visited 27 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *