Klepon
Klepon (pronounced Klē-pon) or kelepon also known outside Java as onde-onde and Buah Melaka, is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut.[3] Of Javanese origin,[4] the green-coloured glutinous rice balls are one of the popular traditional kue in Indonesian cuisine.[1][4]
Ingredients and cooking method
Klepon is a boiled rice cake stuffed with liquid
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.[5]
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
Names
Klepon, meaning 'animal's ovary', is the
The dish is also called klepon in the Netherlands, due to its colonial ties with Java. 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.[8]
In Java, klepon, along with
Variants and similar dishes
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
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.
Cupcakes using onde onde ingredients are another recent variation on the dish.[14]
The Indian dish paan ladoo resembles klepon, but uses betel leaves (paan) instead of pandan.
See also
- List of Indonesian cuisine
- Javanese cuisine
- List of stuffed dishes
References
- ^ )
- ^ a b c Geneeskundig tijdschrift voor Nederlandsch-Indië, Volume 75 (in Dutch). G. Kolff & Company. 1935.
- ^ a b "Arti kata klepon - Kamus Besar Bahasa Indonesia (KBBI) Online". kbbi.web.id (in Indonesian). Retrieved 8 January 2024.
- ^ ]
- ISBN 9789814634953.
- ^ "Sering Didebatkan, Apa Beda Klepon dan Onde-onde?". kumparan (in Indonesian). Retrieved 8 January 2024.
- ^ Tan Bee Hong (22 June 2016). "Break fast with scenic view". New Straits Times. Retrieved 3 October 2016.
- ISBN 9789029075503.
- ^ "Cara Membuat Kue Klepon Pandan Isi Gula Merah". Resep Nasional (in Indonesian). 19 March 2022.
- ^ "Klepon Ubi Jalar". Cookpad (in Indonesian).
- ^ "Klepon isi Coklat". Cookpad (in Indonesian).
- ^ "Klepon Keju". Cookpad (in Indonesian).
- ^ "Klepon Kentang Warna-warni" (in Indonesian). 24 February 2009.
- ^ Iffah Nadhirah Osman (24 September 2016). "Cupcakes with a local twist". The Urban Wire. Retrieved 3 October 2016.[dead link]