Klepon
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Klepon wrapped in banana leaf container | |
| Alternative names | Ondeh-ondeh, Onde-onde |
|---|---|
| Type | Snack |
| Place of origin | Brunei, Indonesia, Malaysia and Singapore |
| Main ingredients | Rice cake, palm sugar (gula jawa/merah/melaka), grated coconut |
 Cookbook: Klepon  Media: Klepon | |
Klepon (pronounced Klê-pon) or also known as Ondeh-ondeh is a traditional rice cake in Brunei, Indonesia, Malaysia and Singapore.[1] It is a boiled rice cake, stuffed with liquid palm sugar (gula jawa/merah/melaka), and rolled in grated coconut. It is green because it is flavoured with a paste made from the pandan or dracaena plant whose leaves are used widely in South East Asian cooking. In most parts of Indonesia, such as in Sulawesi, Sumatra and in neighbouring Malaysia, it is mainly known as ondeh-ondeh.[2] In Java, onde-onde refers to the Chinese Jin deui, a rice cake ball coated with sesame seeds and filled with sweet greenbean paste. Although popular across Southeast Asia, klepon may have originated in Java. In the 1950s, klepon was introduced by Indo immigrants to the Netherlands and is readily available in Dutch or Chinese Indonesian restaurants and supermarkets throughout the country.
Klepon, along with getuk and cenil, are often eaten as morning or afternoon snacks. One must take care when consuming klepon, because a freshly boiled one usually contains hot palm sugar liquid.
See also
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Wikibooks Cookbook has a recipe/module on |
References
- ↑ Iffah Nadhirah Osman (24 September 2016). "Cupcakes with a local twist". The Urban Wire. Retrieved 3 October 2016.
- ↑ Tan Bee Hong (22 June 2016). "Break fast with scenic view". New Straits Times. Retrieved 3 October 2016.
