Don't be surprised to hear the name of this cake! The shape is like a bitter melon, but it tastes sweet! Traditional snacks from Banjarmasin, South Kalimantan use sticky rice flour as a skin ingredient and filled with Unti made from grated coconut cooked with palm sugar. A complete recipe for how to make Perape Cake can be seen below: Material: 250 gr of glutinous rice flour 1 tbsp white lime water 50 ml of pandanus water (30 pieces of pandanus puree with 50 ml of water) 175