Klepon

These Indonesian rice balls are prepared with glutinous rice flour shell that is wrapped around a palm sugar filling. The outer shell is usually colored green, traditionally with the help of pandan or dracaena leaves, while the whole cake is coated with desiccated coconut. The origin of klepon is typically associated with Java, while the same treat is better known as onde-onde or buah melaka in some parts of Sulawesi, Sumatra, and Malaysia. It should be noted than on Java, the term onde-onde typically refers to Chinese jin deui rice balls. Klepon balls are traditionally served in banana leaves, and when freshly prepared, the filling is liquid and should be consumed with care.