Ondeh-Ondeh or Klepon, most likely date back centuries since the ingredients and cooking methods are all local and traditionally found in the archipelago. Ingredients such as palm sugar, grated coconut and rice flour are in fact native to South East Asian, making it a completely colonial-free kuih!

Evidence of Klepon exist in the Serat Centhini, a 12-volumne manuscript commisioned by Pakubuwono V of Surakartaone in order to document the physical and spritual knowledge of Javanese people. It mentions the Klepon as one of the dishes seen in royal banquets and celebrations (p. 609, verse 8-12). This is one of the very few written pieces of evidence of Klepon as most of the history was only brought orally through generations. So can it be said, for certain, that Ondeh-Ondeh is originally Javanese? No, but it is highly likely. It is very likely that the Klepon grew in popularity from Java across Indonesia, singapore and Malaysia. In Malaysia, it was adopted by the Malay and Peranakan communities with sometimes using sweet potato instead of glutinous rice flour. It is also possible that different people across the archipelago may have created recipes resembling Ondeh-Ondeh without properly documenting it due to how abundant the ingredients are in the region. 

In the end, the journey of Ondeh-Ondeh (or Klepon, depending on where you’re from) is a rich and complex one, steeped in centuries of tradition and cultural exchange. Despite the confusion surrounding its many names, one thing remains certain: its delightful taste transcends borders. Whether it’s the soft, chewy exterior made from glutinous rice or the burst of sweet, aromatic palm sugar filling, this beloved kuih is a testament to the simple yet profound pleasures of Southeast Asian cuisine. As with many foods that have deep roots in the archipelago history, its true origins remain a mystery—but what matters most is how it continues to bring joy to people across the region. So, no matter where you are, if you get a chance to enjoy Ondeh-Ondeh, savor it for what it truly is: a kuih, literally bursting with flavor that made it through colonialism, still intact.