Most of Indonesian knows kelepon. Kelepon is an Indonesian traditional dessert which is made of glutinous flour and rice flour with palm sugar's filling. The best is when you eat it while it's hot. But, be careful when you bite it, the melted palm sugar will splash out, and this is the unique of this dessert :).
In Indonesia, there are plenty of 'abang gerobak' who sell kelepon, mostly they will sell it with 'kue putu' which has same filling but different texture.
Let me share the recipe with you....
Source: Fatmah Bahalwan
250 gr glutinous flour
50 gr rice flour
100 ml pandan juice (Belzy -- I used the combination of 1 tsp pandan paste and 100 ml water)
2 tsp lime stone water
100 gr Indonesian palm sugar (Belzy -- palm sugar powder is ok)
1 package of frozen grated coconut
1/4 tsp salt
1 litre of water
In a big bowl, combine glutinous flour and rice flour, whisk it until thoroughly mixed. Set aside.
In a plate, mix grated coconut and salt. Set aside.
In a medium bowl, mix pandan juice and lime stone water.
Pour the pandan juice mixture into flour mixture, whisk and knead it until no longer sticky.
Take a little dough (enough to make a small ball), fill it with palm sugar, and form it into a ball. Repeat it until no more dough left.
Boil kelepon in boiling water over high heat. Boil it until the kelepon floats. Drain it from the water, and coat it with salty grated coconut. Ready to serve.
Note: steam the grated coconut for 15 minutes before coating to avoid spoiling.