Lepet

Lepet, Leupeut, or Lepat is a type of steamed sticky rice dumpling snack found among peoples throughout Java, Sumatra and the Malay Peninsula. The pudding is packed inside a janur or palm leaf. It is similar to lontong, but with a stickier texture and richer flavor due to the use of coconut milk and peanuts.

Cooking

Lepet is made by steaming the ketan until half cooked in coconut milk then mixing it with pandan leaf and salt until all of the coconut milk is absorbed into the sticky rice. Then the half-cooked coconut milk sticky rice is mixed further with grated coconut flesh and peanuts then wrapped inside janur in a cylindrical shape and secured with strings made from coconut leaf fibers. The rice packages inside the coconut leaf are then steamed further until completely cooked. The most common filling is peanuts; however, other kinds of beans such as kidney beans, cowpeas, jack beans, or corn might also be used.
Other than sticky rice, lepet can be made from corn as well, which is similar to tamale.

In the Sundanese area of West Java, it is known as leupeut and is usually made in a smaller size with peanut filling and consumed with tahu sumedang. It is a popular snack in the Kuningan and Sumedang Regency.
In the Malay-inhabited regions of Sumatra, the Malay Peninsula and Singapore, it is known as lepat. Popular kinds include one made with ripe bananas and filled with palm sugar and grated coconut and wrapped inside a banana leaf ; and one made from grated corn mixed with coconut and steamed wrapped in corn husks. Lepat from tapioca flour were commonplace during the food shortages of Japanese occupation in Malaya and Singapore.