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Klepon, also known as Onde-onde or Buah Melaka, is a traditional Southeast Asia Confectionery made from Glutinous rice filled with palm sugar and coated in Coconut. Typically green in colour due to the use of pandan or suji leaf extract, the dough balls are boiled until the centre melts, producing a burst of sweetness when eaten. The confection is widely consumed in Indonesia, Malaysia, Brunei and Singapore, where it is commonly sold in traditional markets and classified as kue or kuih, terms for local confections often prepared for ceremonial or festive occasions.
The traditional sweet holds cultural significance across various communities in Maritime Southeast Asia. In Bugis-Makassar people and Balinese people, it features in ritual offerings and thanksgiving ceremonies. Among Malay and Banjar people, it is commonly served during festive periods such as Ramadan. In Javanese culture, the delicacy carries symbolic meanings associated with inner virtue and the cycle of life. It also appears in ceremonial and Marriage among the Minangkabau and Peranakan Chinese.
Contemporary versions have emerged in response to changing tastes and culinary innovation. Variations may include dough made with sweet potato or yam, and alternative fillings such as chocolate, red bean paste, cheese or salted egg yolk. The traditional flavour combination of pandan, palm sugar and coconut has also inspired a range of modern desserts and beverages, including cakes, ice cream and instant coffee.
The earliest known written reference to related confections appears in "A Comparative Vocabulary of the Burmese language, Malay language and Thai language", compiled by Scottish orientalist John Leyden in 1810. In this work, Leyden recorded the terms onde-onde (entry no. 2210) and buah melaka (entry no. 2233) as Confectionery, written in Jawi script, demonstrating the presence of these sweets in Malay cuisine of the period.
A few years later, in 1814, klepon is mentioned in Serat Centhini, a Javanese literary manuscript from the Surakarta court. Although this reference indicates the presence of klepon in Javanese cuisine at the time, Food history Fadly Rahman of Universitas Padjadjaran notes that it does not necessarily imply that the dish originated in Surakarta or is uniquely Javanese people.
Rahman further explains that similar confections are widely known across Indonesia, including in Bali, Sulawesi and Sumatra, and have become part of local cuisines in neighbouring countries such as Malaysia and Singapore. This widespread familiarity reflects a culture throughout the region, shaped by long-standing cultural interactions and common staple ingredients.
Culinary observer Ary Budiyanto of Universitas Brawijaya supports this perspective, emphasising that while klepon is often identified as a traditional Javanese snack, its deep-rooted presence across the Indonesian archipelago and broader Southeast Asia makes it difficult to assign to any single ethnic or regional origin.
Onde-onde is prepared using rice flour, grated coconut and palm sugar, ingredients that are also common in similar confections across the region. Within Bugis-Makassar culture, these components carry symbolic meanings: palm sugar signifies joy or affection, rice flour represents strength and coconut denotes enjoyment. The round shape of the confection symbolises unity and harmony, while the name umba-umba, meaning "to rise" or "to emerge", reflects cultural aspirations for prosperity and social mobility. According to Dr Firman Saleh, a cultural expert from Universitas Hasanuddin, onde-onde embodies both hope and prayer. This symbolic meaning underlies its role as an essential offering during traditional thanksgiving rituals and ceremonial events in Bugis Makassar culture.
Onde-onde is also included in Deppa Pitu, a traditional grouping of seven ceremonial associated with Bugis-Makassar food culture. This set of confections is typically prepared for important ritual occasions and reflects longstanding customs surrounding symbolic food offerings. While onde-onde was originally white in colour, modern versions may feature green or red colouring, illustrating changes in aesthetic preferences and culinary practices over time.
Within Malay culture, buah melaka is also considered to hold symbolic value, particularly during festive and religious occasions such as the Break fast in Ramadan. Buah melaka is thought to refer to the confection’s resemblance to the fruit of the Melaka tree, while onde-onde is commonly associated with the process of shaping dough into small spherical forms. Although the two names are often used interchangeably, there are subtle differences in their ingredients and regional usage. Buah melaka typically contains lighter-coloured gula melaka (palm sugar), while onde-onde in some areas uses darker gula nisan, a type of sugar made from Macapuno. On the east coast of Peninsular Malaysia, the snack is also known locally as kuih kekoh caar.
A closely related variation is found in the Riau of Indonesia and the eastern coast of Sumatra, where the dough is made using Sweet potato, particularly yellow or honey varieties, instead of glutinous rice flour. While maintaining the traditional palm sugar filling and grated coconut coating, this version reflects local adaptations based on regional ingredients, illustrating the shared Malay culinary heritage across Sumatra, Malay Peninsula and the surrounding maritime areas.
The name klepon is believed to be derived from a Javanese word referring to an animal's Egg cell or egg, likely in reference to its small, round shape. Within Javanese cultural interpretation, the round yet uneven shape of klepon is seen as a reflection of life’s uncertainties and imperfections. The natural green colouring, derived from pandan or suji leaves, is associated with vitality and fertility. These symbolic associations highlight how klepon has been viewed not only as food but also as an expression of Philosophy and cultural values.
The hidden palm sugar filling is interpreted as a symbol of inner kindness or virtue, suggesting that goodness may not always be visible but is revealed over time. The coating of grated coconut reflects the layered nature of human life, where individuals must undergo various experiences before achieving maturity and wisdom. Together, these elements convey how klepon is not only a traditional snack but also a food with embedded philosophical and cultural significance in Javanese society.
A distinct regional variation, known as klepon Gianyar, is associated with Gianyar Regency in Bali. Unlike the Javanese version, which typically contains a solid piece of palm sugar that melts during boiling, klepon Gianyar is filled with liquid palm sugar during the shaping process. This method requires careful handling to avoid leakage during cooking. The resulting confection often has a slightly elongated shape due to the larger cavity used for the liquid filling. The use of Balinese palm sugar, noted for its deep and aromatic flavour, contributes to a sweeter and more intense taste.
Unlike the written records associated with klepon, onde-onde and buah melaka, the origins of kalapun are preserved through oral tradition. According to a well-known Banjar folktale, the name derives from a story about a young woman named Galuh who, while preparing for her ailing mother, was startled by a scorpion while using a traditional wooden mortar, known locally as a lesung. She reportedly exclaimed “kalapun” a ,word combining kala, meaning scorpion, and pun, an affirmative expression in the local dialect. The rice cake she made, filled with melted palm sugar and coated in grated coconut, was well received by neighbours and came to be known as kalalapun. While the origin story is folkloric, kalapun remains an integral part of Banjar cuisine to the present day.
Onde-onde is especially associated with wedding traditions, where it is believed to represent fertility, prosperity, and affectionate union. According to Malaysian Nyonya chef Debbie Teoh, the round shape and sweet palm sugar centre are interpreted as symbolic of intimacy and abundance. Such interpretations reflect the broader Peranakan cultural practice of embedding layered meanings within food, highlighting how confections like onde-onde are valued not only for their taste but also for their cultural and ritual significance.
Small pieces of solid palm sugar, known regionally as gula jawa, gula merah or gula Melaka, are inserted into portions of the dough, which are then shaped into round balls. These are Cooking until the dough becomes tender and the sugar inside melts, forming a liquid centre. Careful preparation is required to ensure the sugar remains contained during the cooking process. Once cooked, the klepon balls are rolled in freshly grated coconut, which adheres to the sticky surface of the dough.Heinz Von Holzen (2025). 9789814634953, Marshall Cavendish International Asia Pte Ltd. . ISBN 9789814634953
Other adaptations incorporate ingredients such as Oreo, Bolognese sauce and salted egg yolk, reflecting the influence of modern snacking trends and fusion cuisine. In some cases, the grated coconut coating is substituted with toppings like shredded cheddar cheese. Colourful versions made with food colouring or potato-based dough have also gained popularity, particularly among children.
The characteristic flavour combination of pandan, coconut and palm sugar, have also been incorporated into modern baked goods and fusion . Examples include cakes and cupcakes that replicate the traditional aroma and taste through contemporary baking techniques. In Indonesia, these flavours have even been adapted into instant coffee, blending pandan and coconut notes with palm sugar in a ready-to-drink format.
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