Sweet snack / cake from Yogyakarta
150 gr ketan (glutinous rice flour)
100 g grated coconut
1/2 tsp salt
65 ml warm water
35 gr palm sugar, or caster sugar
Mix the ketan, salt, coconut and water into a dough. Divide the dough into 12 portions and roll it out. Divide the sugar over the dough and fold it again as a somewhat flat ball. Then steam the cemporo for 30 minutes until done.