Back Klepon BAN Kalalapun BJN Klepon Spanish Klepon French Klepon ID Klepon JV Onde onde MIN Onde-onde Malay Klepon Dutch Klepon Sundanese
 A plate of klepon | |
| Alternative names | Onde-onde[1] (Brunei, Malaysia, Singapore, Sumatra, Sulawesi)[2] Kalalapun (Borneo, Indonesia) |
|---|---|
| Type | Snack |
| Place of origin | Indonesia[3][4] |
| Region or state | Java Sulawesi (southern) |
| Associated cuisine | Indonesia, Brunei, Malaysia and Singapore[5] |
| Main ingredients | Rice cake, palm sugar (gula jawa/merah/melaka), grated coconut |
| Variations | Rainbow klepon |
| Similar dishes | bua loi, mont lone yay baw, Khanom tom, tangyuan, modak |
Klepon (Javanese: ꦏ꧀ꦭꦼꦥꦺꦴꦤ꧀, romanized: klêpon) or kelepon or kalalapun, also known outside Java as onde-onde[2] and buah melaka, is a sweet rice cake ball filled with molten palm sugar and coated in grated coconut.[6] Of Javanese origin,[7] the green-coloured glutinous rice balls are one of the popular traditional kue in Indonesian cuisine and have since spread throughout Southeast Asian cuisine.[3][7]
- ^ Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford Companions Series. Oxford University Press. p. 868. ISBN 978-0-19-931339-6. Retrieved 21 July 2024.
- ^ a b Cite error: The named reference
Atlaswas invoked but never defined (see the help page). - ^ a b Rhein Fathia; Septi Rinasusanti, eds. (2013). 101 Kue Nusantara (in Indonesian). Puspa Swara. p. 57. ISBN 9786028453684.
- ^ Cite error: The named reference
Geneeskundigwas invoked but never defined (see the help page). - ^ "Singaporean Desserts with Gula Melaka: Ondeh Ondeh and Kueh Kosui". Asia Society. Retrieved 3 January 2024.
- ^ "Arti kata klepon - Kamus Besar Bahasa Indonesia (KBBI) Online". kbbi.web.id (in Indonesian). Retrieved 8 January 2024.
- ^ a b Sri Owen (2014). Sri Owen's Indonesian Food. Pavilion Books. p. 69. ISBN 9781909815476.