▁Indones ian ▁k ue , ▁and ▁it ▁is ▁commonly ▁found ▁in ▁Indones ia , ▁Malays ia , ▁Br une i ▁and ▁Singapore . ▁ ▁Ing red ients ▁and ▁cook ing ▁method ▁It ▁is ▁a ▁bo iled ▁rice ▁c ake , ▁stuff ed ▁with ▁liquid ▁pal m ▁sugar ▁( g ula ▁j awa / mer ah / mel aka ), ▁covered ▁in ▁co con ut ▁bits . ▁The ▁d ough ▁is ▁made ▁from ▁gl ut in ous ▁rice ▁fl our , ▁sometimes ▁mixed ▁with ▁t api oca . ▁It ▁is ▁green ▁because ▁the ▁gl ut in ous ▁rice ▁d ough ▁is ▁flav oured ▁and ▁col oured ▁with ▁a ▁paste ▁made ▁from ▁the ▁leaf ▁of ▁p and an ▁or ▁d rac a ena ▁plant ▁( da un ▁su ji ) ▁— ▁whose ▁leaves ▁are ▁used ▁widely ▁in ▁S out heast ▁Asian ▁cook ing . ▁ ▁The ▁small ▁pieces ▁of ▁pal m ▁sugar ▁initially ▁are ▁hard ▁when ▁inserted ▁into ▁gl ut in ous ▁rice ▁d ough ▁and ▁rolled ▁into ▁balls . ▁The ▁balls ▁then ▁are ▁bo iled , ▁subsequently ▁the ▁pal m ▁sugar ▁mel ts ▁due ▁to ▁high ▁temperature , ▁creating ▁a ▁sweet ▁liquid ▁inside ▁the ▁balls ' ▁core . ▁The ▁balls ▁then ▁are ▁rolled ▁in ▁gr ated ▁co con ut , ▁thus ▁the ▁co con ut ▁bits ▁stick ▁to ▁the ▁stick y ▁balls ' ▁surface . ▁ ▁One ▁must ▁be ▁careful ▁when ▁cons uming ▁a ▁kle pon . ▁Besides ▁the ▁possibility ▁that ▁the ▁b ite ▁could ▁squ irt ▁and ▁e ject ▁liquid ▁pal m ▁sugar