Onde-onde

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.