Palm sugar coconut custard bites(kue leum kluem)

Palm Sugar Coconut Custard Bites
(An Indonesian twist on Thai Leum Kluen)
This dessert is inspired by the Thai classic Leum Kluen, which features a soft translucent jelly filled with creamy coconut custard.
In this version, the outer layer is made with Gula Jawa.. Palm sugar or brown jaggery , giving the dessert a beautiful amber colour and a deep caramel flavour that pairs perfectly with the lightly salted coconut custard.
The result is a delicate, bite-sized dessert with a soft jelly exterior and a creamy centre — simple, elegant, and naturally delicious.
This being the holy month of Ramadhan, a sweet is made almost everyday by my helpers for iftar.
Today I decided to make these kue for them, for a change.
These are viral in Indonesia right now, in different hues and colours.
But somehow I liked the palm sugar one the most, as coconut and jaggery put together equals a match made in heaven.

Inspired from local you tube channels.
Please watch a short video clip on how to insert the custard.

Yield: about  15 to 18 pieces
1. Coconut Custard Filling
Ingredients
350 ml coconut milk.. ( I USED A TETRAPAK OF 200 ML, AND ADDED 150 ML OF WATER)
20 g rice flour
10 g all-purpose flour
25 gms sugar
1/4 tsp salt
Method
In a saucepan, whisk together coconut milk, rice flour, all-purpose flour, sugar and salt until smooth.
Cook over low heat, stirring constantly so no lumps form.
The mixture will slowly thicken into a smooth custard.
Once thick but still pipeable, remove from heat.
Transfer to a piping bag or squeeze bottle and keep warm.
The custard should be thick, smooth and creamy, similar to pastry cream.
2. Palm Sugar Jelly Layer
Ingredients
150g palm sugar
500 ml water
30 g tapioca starch
30  g cornstarch
pinch of salt
Method
In a saucepan, combine palm sugar and water.
Bring to a boil until the sugar dissolves, then reduce slightly until you have about 450 ml syrup.
Strain the syrup to remove any sediment and allow it to cool slightly.
Whisk in the tapioca starch, cornstarch and salt until completely smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy and translucent.
The texture should resemble a thick, shiny gel.
3. Assembly
While the palm sugar jelly is still hot, pour it into plastic moulds, filling them about ¾ full. Work quickly.. 😊
Wait 5–8 seconds so the jelly thickens slightly but is still fluid.
Insert the piping tip just below the surface of the hot jelly.
Gently pipe the coconut custard into the centre.
As the custard is piped in, the warm jelly naturally moves outward and surrounds the custard, creating the signature filled centre.
Work quickly while the jelly is still warm so the custard settles neatly inside.
4. Setting
Allow the desserts to cool at room temperature until fully set.
Chill in the refrigerator for a minimum of an hour.
Remove gently from the moulds.
Put onto a platter and chill till serving time.

The finished dessert has a soft amber jelly exterior and a creamy coconut centre, with a lovely balance of caramel sweetness and light coconut saltiness.