Ellyn
Veteran
Bilo-bilo (The Philippines)
Glutinous rice flour mixed with cold water, shaped into balls, then boiled in hot water until they rise to the top by which point they are done cooking.
Klepon (Indonesia)
Glutinous rice flour mixed with lukewarm water or coconut milk, and green food coloring. Grated coconut sugar is hidden in the center and sealed in the dumpling before it's boiled in hot water, until they rise to the top and are done cooking. Afterwards, these are drained and rolled in grated coconut.
Dango (Japan)
Glutinous rice flour mixed with ordinary rice flour and water, shaped into balls, boiled in hot water until they rise to the top and are done cooking... then, skewered on a barbecue stick, grilled, and served with caramel soy sauce dressing.
Klimp (Sweden)
Milk, salt, sugar, eggs, and flour mixed together, then boiled in hot water until they are done, and added to a stew or soup for extra texture.
I've tried three out of four of the above (excluding Klimp), and usually like something gummy and warm. Klimp by itself, apparently, is a comfort food. I prefer it sweet, though Klepon might resemble the Japanese mochi, which can be filled with sweet pastes or even filled with ice cream.
Glutinous rice flour mixed with cold water, shaped into balls, then boiled in hot water until they rise to the top by which point they are done cooking.
Klepon (Indonesia)
Glutinous rice flour mixed with lukewarm water or coconut milk, and green food coloring. Grated coconut sugar is hidden in the center and sealed in the dumpling before it's boiled in hot water, until they rise to the top and are done cooking. Afterwards, these are drained and rolled in grated coconut.
Dango (Japan)
Glutinous rice flour mixed with ordinary rice flour and water, shaped into balls, boiled in hot water until they rise to the top and are done cooking... then, skewered on a barbecue stick, grilled, and served with caramel soy sauce dressing.
Klimp (Sweden)
Milk, salt, sugar, eggs, and flour mixed together, then boiled in hot water until they are done, and added to a stew or soup for extra texture.
I've tried three out of four of the above (excluding Klimp), and usually like something gummy and warm. Klimp by itself, apparently, is a comfort food. I prefer it sweet, though Klepon might resemble the Japanese mochi, which can be filled with sweet pastes or even filled with ice cream.