Onde-onde
Sign in to saveKlepon, also known as Onde-onde or Buah Melaka, is a traditional Southeast Asian confection made from glutinous rice flour filled with palm sugar and coated in grated 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. In Thailand, a si
Key facts
- Food.name
- KleponOnde-ondeBuah Melaka
- Food.image
- Klepon Khas Tulungagung.jpg
- Food.image_size
- 250px
- Food.caption
- A plate of klepon, also known as onde-onde or buah melaka
- Food.region
- Sumatra, Java, Malay Peninsula, Borneo, Sulawesi
- Food.country
- Maritime Southeast Asia
- Food.national_cuisine
- Indonesia, Brunei, Malaysia and Singapore
- Food.type
- Kue/Kuih
- Food.main_ingredient
- Rice cake, palm sugar, grated coconut
- Food.similar_dish
- Putli mandi, bua loi, mont lone yay baw, Khanom tom, tangyuan, modak
via Wikipedia infobox
Article
16 sectionsContents
- Origins and cultural significance
- Literary references
- ''Onde-onde'' and ''umba-umba'' in Bugis-Makassar culture
- ''Buah melaka'' and ''onde-onde'' in Malay traditions
- Symbolism and cultural meaning in Javanese tradition
- ''Jaje Klepon'' and ''Klepon Gianyar'' in Balinese cuisine
- ''Kalapun'' and Banjar oral tradition
- ''Onde-onde'' in Minangkabau ceremonial cuisine
- Role in Peranakan Chinese customs
- Sensory-based names in Brunei, West Kalimantan and Lombok
- Regional forms, colour variations and related confectionaries
- Culinary characteristics
- Traditional preparation
- Contemporary variations and culinary innovations
- See also
- References
Klepon, also known as Onde-onde or Buah Melaka, is a traditional Southeast Asian confection made from glutinous rice flour filled with palm sugar and coated in grated 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. In Thailand, a similar preparation is referred to as khanom tom.
The traditional sweet holds cultural significance across various communities in Maritime Southeast Asia. In Bugis-Makassar and Balinese traditions, it features in ritual offerings and thanksgiving ceremonies. Among Malay and Banjar communities, 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 matrimonial customs among the Minangkabau and Peranakan Chinese.