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Klepon cake, also known as klepon or onde-onde, is a traditional Indonesian dessert made from glutinous rice flour, filled with melted palm sugar, and coated in grated coconut.

To prepare klepon cake, glutinous rice flour is mixed with water to form a dough, which is then divided into small portions and flattened into discs. A small amount of palm sugar, also known as gula jawa, is placed in the center of each disc, and the dough is then pinched together to encase the sugar filling.

The filled dough balls are then boiled in boiling water until they float to the surface, indicating that they are fully cooked. The klepon cake is then rolled in grated coconut, which helps to keep the cake from sticking together and adds a sweet and nutty flavor.

Klepon cake is typically served at room temperature and is a popular snack or dessert in Indonesia, especially during festive occasions such as weddings and religious celebrations. The combination of the chewy texture of the glutinous rice flour, the sweet and gooey filling of the palm sugar, and the nutty flavor of the grated coconut makes klepon cake a delicious and unique dessert.

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