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In Java, klepon, along with [[getuk]] and cenil, are often eaten as morning or afternoon snacks. They are categorised as ''[[jajan pasar]]'' (market snacks) in traditional markets and villages and ''[[Kue#Kue basah|kue basah]]'' (moist ''kue'') in urban areas due to Chinese influence in naming.<ref>{{cite web | title = Cara Membuat Kue Klepon Pandan Isi Gula Merah | work = Resep Nasional | date = 19 March 2022 | url = http://www.resepnasional.com/cara-membuat-kue-klepon-pandan-isi-gula-merah/ | language = id}}</ref>
In Java, klepon, along with [[getuk]] and cenil, are often eaten as morning or afternoon snacks. They are categorised as ''[[jajan pasar]]'' (market snacks) in traditional markets and villages and ''[[Kue#Kue basah|kue basah]]'' (moist ''kue'') in urban areas due to Chinese influence in naming.<ref>{{cite web | title = Cara Membuat Kue Klepon Pandan Isi Gula Merah | work = Resep Nasional | date = 19 March 2022 | url = http://www.resepnasional.com/cara-membuat-kue-klepon-pandan-isi-gula-merah/ | language = id}}</ref>

==History==
The ingredients for klepon, i.e. coconut, palm sugar, and glutinous rice flour are commonly familiar in traditional Indonesian [[kue]] making since ancient times, especially in Java. The oldest written evidence that mentions the klepon is in the [[Surakarta Sunanate|Surakarta]] heritage manuscript, namely [[Serat Centhini]], which was written in the early 19th century.<ref name="Kompas-Klepon">{{Cite news |last=Wijaya |first=Yana Gabriella |date=22 July2020 |title=Sejarah Klepon, Kue Tradisional yang Tak Hanya Ada di Jawa |url=https://www.kompas.com/food/read/2020/07/22/172600575/sejarah-klepon-kue-tradisional-yang-tak-hanya-ada-di-jawa |work=Kompas.com}}</ref>


==Variants and similar dishes==
==Variants and similar dishes==

Revision as of 10:10, 21 July 2024

This article is about Klepon Javanese cuisine. For similar dish in Malacca, see Buah melaka (Kuih).

Klepon
A plate of klepon
TypeSnack
Place of originIndonesia[1][2]
Region or stateJava
Associated cuisineIndonesia
Main ingredientsRice cake, palm sugar (gula jawa/merah), grated coconut
VariationsRainbow klepon
Similar dishesbua loi, mont lone yay baw, Khanom tom, tangyuan, modak, Buah melaka (Kuih)

Klepon (Template:Lang-jv) or kelepon, is a sweet rice cake ball 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 filled with liquid palm sugar (gula jawa/merah) and coated in flaked coconut.[3] The dough is made from glutinous rice flour, sometimes mixed with tapioca (or sweet potato alternatively)[5] and a paste made from the leaves of the pandan or dracaena plants (daun suji) — whose leaves are used widely in Southeast Asian cooking — giving the dough its green colour.[2]

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.[6]

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 banana leaves, usually in sets of four or ten balls; plastic packaging is also used in recent times.

Names

Klepon sold as one of kue jajan pasar ("market munchies") in Semarang

Klepon, meaning 'animal's ovary', is the Javanese name for this kue.[4] In other parts of Indonesia, such as in Sulawesi, Minangkabau region in West Sumatra,[7] and in neighbouring Malaysia, it is mainly known as onde-onde. In Malacca, it similar dish is also known by the name buah melaka (Indian gooseberry).[8] In Java, onde-onde refers to the Chinese jian dui, a rice cake ball coated with sesame seeds and filled with sweet green bean paste. Although popular in Indonesia and neighboring areas, klepon originated in Java.[1][2]

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.[9]

In Java, klepon, along with getuk and cenil, are often eaten as morning or afternoon snacks. They are categorised as jajan pasar (market snacks) in traditional markets and villages and kue basah (moist kue) in urban areas due to Chinese influence in naming.[10]

History

The ingredients for klepon, i.e. coconut, palm sugar, and glutinous rice flour are commonly familiar in traditional Indonesian kue making since ancient times, especially in Java. The oldest written evidence that mentions the klepon is in the Surakarta heritage manuscript, namely Serat Centhini, which was written in the early 19th century.[11]

Variants and similar dishes

Klepon (round) sold together with kue putu (tubular)

Traditional klepon is quite homogeneous in Indonesia. Still, new recipes have been developed: some modern variants replace the rice flour with yam or sweet potato (Indonesian: ubi) dough,[12] the liquid palm sugar filling with chocolate,[13] or the grated coconut with grated cheddar cheese.[14] Colourful klepon has also been created using potato-based dough and food colouring to make it more appealing to children.[15]

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.

The Indian dish paan ladoo resembles klepon, but uses betel leaves (paan) instead of pandan.

See also

Wikibooks Cookbook has a recipe/module on

References

  1. ^ a b c Rhein Fathia; Septi Rinasusanti, eds. (2013). 101 Kue Nusantara (in Indonesian). Puspa Swara. p. 57. ISBN 9786028453684.
  2. ^ a b c Geneeskundig tijdschrift voor Nederlandsch-Indië, Volume 75 (in Dutch). G. Kolff & Company. 1935.
  3. ^ a b "Arti kata klepon - Kamus Besar Bahasa Indonesia (KBBI) Online". kbbi.web.id (in Indonesian). Retrieved 8 January 2024.
  4. ^ a b c Sri Owen (2014). Sri Owen's Indonesian Food. Pavilion Books. ISBN 9781909815476.[permanent dead link]
  5. ^ Cite error: The named reference AS was invoked but never defined (see the help page).
  6. ^ Heinz Von Holzen (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. p. 191. ISBN 9789814634953.
  7. ^ "Sering Didebatkan, Apa Beda Klepon dan Onde-onde?". kumparan (in Indonesian). Retrieved 8 January 2024.
  8. ^ Walker, Kylie (18 September 2019). "The stirring story of how rich, sweet palm sugar is made". SBS Food. Retrieved 16 July 2024.
  9. ^ Annemarie Cottaar, ed. (2006). Indisch leven in Nederland Volume 2170 from Meulenhoff editie (in Dutch). J.M. Meulenhoff. ISBN 9789029075503.
  10. ^ "Cara Membuat Kue Klepon Pandan Isi Gula Merah". Resep Nasional (in Indonesian). 19 March 2022.
  11. ^ Wijaya, Yana Gabriella (22 July2020). "Sejarah Klepon, Kue Tradisional yang Tak Hanya Ada di Jawa". Kompas.com. {{cite news}}: Check date values in: |date= (help)
  12. ^ "Klepon Ubi Jalar". Cookpad (in Indonesian).
  13. ^ "Klepon isi Coklat". Cookpad (in Indonesian).
  14. ^ "Klepon Keju". Cookpad (in Indonesian).
  15. ^ "Klepon Kentang Warna-warni" (in Indonesian). 24 February 2009.
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