Klepon

Klepon(Javanese:ꦏ꧀ꦭꦼꦥꦺꦴꦤ꧀,romanized:klêpon) orkeleponorkalalapun, also known outside Java asonde-ondeandbuah melaka, is a sweetrice cakeball filled with molten palm sugar and coated in grated coconut.OfJavanese origin,the green-coloured glutinous rice balls are one of the popular traditionalkueinIndonesian cuisineand have since spread throughoutSoutheast Asian cuisine.
Kleponis a boiled rice cake filled with liquidpalm sugar(gula jawa/merah/melaka) and coated inflaked coconut.The dough is made fromglutinousrice flour, sometimes mixed withtapioca(orsweet potatoalternatively)and a paste made from the leaves of thepandanordracaenaplants (daun suji) — whose leaves are used widely inSoutheast Asian cooking— giving the dough its green colour.
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.
Kleponare ideally left to cool for some time before consumption to prevent burning from the hot liquid palm sugar. They are traditionally served inbanana leaves, usually in sets of four or ten balls; plastic packaging is also used in recent times.
Klepon, meaning 'animal's ovary', is theJavanesename for this kue.InKalimantan, especially inBanjarcultural area in South Kalimantan, it is known askalalapun, which clearly derived from Javaneseklepon.
In other parts of Indonesia, such as inSulawesi,Minangkabauregion inWest Sumatra,and in neighbouring Malaysia, it is mainly known asonde-onde. InMalacca, it is also known by the namebuah melaka(Indian gooseberry).In Java,onde-onderefers to the Chinesejian dui, a rice cake ball coated withsesame seedsand filled with sweet green bean paste.Although popular in Indonesia and neighboring areas, klepon originated inJava.
The dish is also calledkleponin the Netherlands, due to its colonial ties with Java.
The ingredients for klepon, i.e. coconut, palm sugar, and glutinous rice flour are commonly familiar in traditional Indonesiankuemaking since ancient times, especially in Java. The oldest written evidence that mentions the klepon is in theSurakartaheritage manuscript, namelySerat Centhini, which was written in the early 19th century.Klepon was part of a treat in Javanese royal banquets. It is also served during traditional celebration rituals such asslametanparties. It is usually served with several other traditional foods or snacks in one tray.
In the 1950s, klepon was introduced to the Netherlands byIndoimmigrants and is readily available throughout the country intokoshops, Dutch or Chinese Indonesian restaurants, and supermarkets.
In Java, klepon, along withgetukand cenil, are often eaten as morning or afternoon snacks. They are categorised asjajan pasar(market snacks) in traditional markets and villages andkue basah(moistkue) in urban areas due to Chinese influence in naming.
Traditionalkleponoronde ondeis quite homogeneous in Indonesia, Malaysia and Singapore. Still, new recipes have been developed: some modern variants replace the rice flour withyamorsweet potato(Indonesian:ubi) dough,the liquid palm sugar filling with chocolate,or the grated coconut with gratedcheddar cheese.Colourfulkleponhas also been created using potato-based dough andfood colouringto make it more appealing to children.
Kleponis quite similar toKue putu, with the difference in its shape, texture and the flour being used —kleponuses glutinous rice flour, whilekue putuuses common rice flour.Kleponhas somewhat a chewy sticky texture similar tomochi, andkue putuhas a soft yet crumbly texture akin to cake.Kleponis spherical, whilekue putuis tubular, shaped using a hollowbambootube.
Traditionalkleponingredients has been used incakeandpastriesbaking technique to create a fusion of traditional and contemporary dessert. For example klepon cake, which isklepon-flavoured cake with pronounced pandan and coconut aroma.Cupcakesusingonde ondeingredients are another recent variation on the dish.There is alsoklepon-flavouredinstant coffeein Indonesia, which combine pandan and coconut flavour with palm sugar into coffee.
TheIndiandishpaan ladooresembles klepon, but usesbetel leaves(paan) instead of pandan.