KIPO - This small green snack typical of Kotagede Yogyakarta is one of the traditional wet cakes that is cooked by baking.

The name Kipo itself is derived from the sentence ‘iki opo‘ which is abbreviated or if in Indonesian it means ‘what is this’.

The combination of grated coconut with brown sugar, and coated by a skin prepared from glutinous rice flour gives a delicious taste. Its small size actually makes us more addicted. One piece of kipo is no bigger than the thumb of an adult hand.

Kipo is made from glutinous rice dough as an outer skin. Inside the skin there are contents called entents made from grated young coconut mixed with palm sugar. The combination of enten-enten with kipo skin made from sticky rice, which isadoni mixed with coconut milk and a little salt after baking, will produce a sweet sweet taste.

The taste of kipo is also strengthened by the roasting process carried out on a earthenware pot (cobek).