, ▁a ▁fresh ly ▁bo iled ▁one ▁– ▁which ▁usually ▁contains ▁hot ▁liquid ▁pal m ▁sugar , ▁should ▁be ▁consum ed ▁carefully ▁or ▁best ▁to ▁be ▁left ▁to ▁cool ▁down ▁for ▁some ▁moment . ▁This ▁makes ▁it ▁especially ▁hard ▁to ▁make , ▁requiring ▁a ▁good ▁amount ▁of ▁skill . ▁Kle pon ▁are ▁tradition ally ▁served ▁in ▁a ▁ban ana ▁leaf ▁container , ▁in ▁traditional ▁market p laces ▁they ▁are ▁sold ▁in ▁ban ana ▁leaf ▁package ▁containing ▁four ▁or ▁ten ▁balls . ▁Today ▁however , ▁they ▁might ▁be ▁pack ed ▁in ▁pl astic ▁wra ppings . ▁ ▁Names ▁ ▁Kle pon ▁is ▁J avan ese ▁name ▁for ▁this ▁sweet ▁gl ut in ous ▁rice ▁balls . ▁In ▁other ▁parts ▁of ▁Indones ia , ▁such ▁as ▁in ▁Sul aw esi , ▁Sum atra ▁and ▁in ▁neighbour ing ▁Malays ia , ▁it ▁is ▁mainly ▁known ▁as ▁onde - onde ▁or ▁in ▁some ▁regions , ▁' bu ah ▁mel aka ' ▁( Mal ac can ▁fruit ). ▁In ▁Java ▁however , ▁onde - onde ▁refers ▁to ▁the ▁Chinese ▁Jin ▁de ui , ▁a ▁rice ▁c ake ▁ball ▁co ated ▁with ▁ses ame ▁se eds ▁and ▁filled ▁with ▁sweet ▁green ▁bean ▁paste . ▁Although ▁popular ▁across ▁S out heast ▁Asia , ▁kle pon ▁may ▁have ▁origin ated ▁in ▁Java . ▁The ▁d ish ▁is ▁also ▁called ▁as ▁kle pon ▁in ▁the ▁Netherlands . ▁In ▁the ▁ 1 9 5 0 s , ▁kle pon ▁was ▁introduced ▁by ▁Ind o ▁imm igr ants ▁to ▁the ▁Netherlands ▁and ▁is ▁readily