Klepon

Klepon

A plate of klepon
Alternative names	Onde-onde[1] (in Minangkabau)[2] Kalalapun (in Banjar)
Type	Snack
Place of origin	Indonesia[3][4]
Region or state	Java (mainly and originally) and Bali
Associated cuisine	Javanese[a][5] and Balinese
Created by	Javanese
Main ingredients	Rice cake, pandan, Javan sugar (palm sugar), grated coconut
Variations	Rainbow klepon
Similar dishes	Bua loi, mont lone yay baw, Khanom tom, tangyuan, Modak
Media: Klepon

Klepon (Javanese: ꦏ꧀ꦭꦼꦥꦺꦴꦤ꧀, romanized: klêpon), kelepon or kalalapun (also known by its exonyms as onde-onde^[2] and buah melaka),^[b] is a traditional Javanese and Balinese rice cake ball filled with molten Javan sugar (palm sugar) and coated in grated coconut.^[6] Of Javanese origin,^[7] these green-coloured^[c] glutinous rice balls are one of the popular traditional snacks in Indonesian cuisine.^[3][7]

A Java-origin snack,^[3][4] “Klepon” or “kelepon” is the native Javanese name of these traditional snack,^[7] rooted from its earlier Old Javanese word “gĕlĕpuṅ”, which literally means "rice-flour", referring to its base ingredient. From a specific region of Banjarnegara of Central Java, Klepon was brought and introduced by the Javanese diaspora (Javanese people who emigrate from Java) to the neighbouring island, in southern region specifically, where it is later spelled as “Kalalapun” (in Banjar).^[8]

Furthermore, in southern Sulawesi (specifically to Bugis people) and western Sumatra (for Minangkabau), Klepon is better known by its Javindo-based exonym, “Onde-onde” (in Buginese and Minangkabau),^[9] a derivation rooted from a Dutch word "ronde", literally means "round", referring to its shape. However, the same exact Javindo term also used in Java, but the Javindo (Javanese and Indo) people use “Onde-onde” term refers to a rice cake ball coated with sesame seeds and filled with sweet green bean paste (a Chinese-based snack, known natively as Jiānduī in China).^[2]

Another exonym might include “buah melaka” (a Sanskrit-derived word, आमलकी, āmalakī) in some Indonesian regions such as Riau of eastern Sumatra and Riau Islands (also including Singapore as its neighbouring region), which literally means "Indian gooseberry", due to its resemblance to the fruit's shape and size.^[10]

The native Javanese name “Klepon” remains the same in some languages, such as in Balinese and Dutch (through Javindo).^[11]

The ingredients for klepon, i.e. coconut, palm sugar, and glutinous rice flour are commonly familiar in traditional Indonesian kue making since ancient times, especially in Java. The oldest written evidence that mentions the klepon is in the Surakarta heritage manuscript, namely Serat Centhini, which was written in the early 19th century.^[12] Klepon was part of a treat in Javanese royal banquets. It is also served during traditional celebration rituals such as slametan parties. It is usually served with several other traditional foods or snacks in one tray.^[13]

In the 1950s, klepon was introduced to the Netherlands by Indo immigrants and is readily available throughout the country in toko shops, Dutch or Chinese Indonesian restaurants, and supermarkets.^[11]

In Java, klepon, along with getuk and cenil, are often eaten as morning or afternoon snacks. They are categorised as jajan pasar (market snacks) in traditional markets and villages and kue basah (moist kue) in urban areas due to Chinese influence in naming.^[14]

Klepon is a boiled rice cake filled with liquid Javan sugar (palm sugar) and coated in flaked coconut.^[6] The dough is made from glutinous rice flour, sometimes mixed with tapioca (or sweet potato alternatively)^[5] and a paste made from the leaves of the pandan or dracaena plants (daun suji) — whose leaves are used widely in Southeast Asian cooking — giving the dough its green colour.^[4]

The small pieces of palm sugar are initially solid when inserted into the glutinous rice dough and rolled into balls. The balls are subsequently boiled, which melts the palm sugar and creates a sweet liquid inside the balls' cores. Skill is involved in ensuring that the liquid does not leak out of the final product. The balls are finally rolled in shredded coconut, adhering to the sticky surface of the glutinous rice dough.^[15]

Klepon are ideally left to cool for some time before consumption to prevent burning from the hot liquid palm sugar. They are traditionally served in banana leaves, usually in sets of four or ten balls; plastic packaging is also used in recent times.

Traditional klepon or onde onde is quite homogeneous in Indonesia, Malaysia and Singapore. Still, new recipes have been developed: some modern variants replace the rice flour with yam or sweet potato (Indonesian: ubi) dough,^[16] the liquid palm sugar filling with chocolate,^[17] or the grated coconut with grated cheddar cheese.^[18] Colourful klepon has also been created using potato-based dough and food colouring to make it more appealing to children.^[19]

Klepon is quite similar to Kue putu, with the difference in its shape, texture and the flour being used — klepon uses glutinous rice flour, while kue putu uses common rice flour. Klepon has somewhat a chewy sticky texture similar to mochi, and kue putu has a soft yet crumbly texture akin to cake. Klepon is spherical, while kue putu is tubular, shaped using a hollow bamboo tube.

Traditional klepon ingredients has been used in cake and pastries baking technique to create a fusion of traditional and contemporary dessert. For example klepon cake, which is klepon-flavoured cake with pronounced pandan and coconut aroma.^[20] Cupcakes using onde onde ingredients are another recent variation on the dish.^[21] There is also klepon-flavoured instant coffee in Indonesia, which combine pandan and coconut flavour with palm sugar into coffee.^[22]

The Indian dish paan ladoo resembles klepon, but uses betel leaves (paan) instead of pandan.

Wikibooks Cookbook has a recipe/module on

• Klepon

• List of Indonesian cuisine
• Javanese cuisine
• List of stuffed dishes