Prepare ingredients.
Put 100 milliliters of coconut milk into a pot.
Add pieces of 1-2 pandan leaves.
Heat the pot and bring to boil.
Let cool down.
Remove pandan leaves.
Put 250 grams of glutinous rice flour into a bowl.
Add 100 grams of grated coconut.
Add 40 grams of icing sugar.
Add 1/2 teaspoon of salt.
Mix in.
Add 30 grams of butter.
Mix in.
Add coconut milk.
Mix in.
Knead for a few minutes or until a pliable dough is formed.
Heat the cooking oil in a wok (for deep-frying).
Divide the dough into pieces ...
... and roll each into a cylinder. Repeat with remaining dough.
Put cylindrical dough into a hot oil.
Fry until golden brown.
Remove fried gemblong from the oil.
Put aside.
Prepare baking sheet and baking paper.
Put 75-150 grams of sugar into a pot.
Add 50 grams of grated palm sugar (optional).
Add 1 teaspoon of butter.
Add 50-100 milliliters of water.
Heat the pot ...
... and bring to boil.
Put fried gemblong into the boiling sugared water.
Stir until all the gemblong is smeared with sugared water.
Remove gemblong from sugared water.
And put on the baking paper.
Pour sugared water over the gemblong.
Let cool down.


Gemblong (deep fried sticky rice coated with caramel) is a traditional snacks in Indonesia.


250 grams glutinous rice flour
100 grams grated coconut
100 milliliters coconut milk
30 grams butter
40 grams icing sugar
75 grams sugar (75-100 grams)
50 grams palm sugar (optional)
1 pandan leaves (1-2)
1⁄2 teaspoon salt
  cooking oil (for deep-frying)