One of the irresistible Nyonya dessert delicacy that is popular in Malaysia and Singapore is the glutinous rice ball called Onde-Onde. The name originated from Indonesia where ‘ondeh-ondeh’ means sphere shapes of food like fishball.
It’s pandan (screwpine leaf) flavoured skin made from glutinous rice and sweet potato wraps semi-melted lump of Gula Melaka (palm sugar) that would burst upon the first bite.
Each Onde-Onde is coated with fresh shredded coconut. In Malacca where it originated from, its also known as ‘buah Melaka’ because it look like the fruits of the Melaka tree.(Indian Gooseberry).
These days, you can find Onde-Onde in many stalls that sells Peranakan delicacies like Bengawan Solo. However if you are hankering for something a little old school, then make your way to Chinatown.
Tucked away in Hong Lim Food Centre, lies a stall named Ah Meng. It is renowned for its range of delectable kueh in particular their Onde-Onde and tapioca dessert.
While queueing at the stall, you can still see the owner, Uncle Ah Meng making these Onde-Onde from scratch daily. You can get these Onde-Onde served soft & piping hot.
The Onde-Onde here sports a deep tangerine hue, thanks to the addition of sweet potato (instead of the traditional pandan) to the flour mixture. A core of crunchy gula melaka lies within and melds beautifully with the desiccated salted coconut enveloping the delicate morsel.
Do check out the pot that is boiling the orangey sweet potato Onde-Onde. Ah Meng’s Onde-Onde is best savoured hot. The bright orange hued skin is squishy-soft and tender, full of savoury sweet potato flavour.
The other interesting feature is the filling of Gula Melaka. It is an interesting mix of crystal beads and liquid sugar. When you bite into the Onde-Onde, the liquid sugar flow into your mouth and you still get to chew the remainder of the Onde-Onde with the crystal sugar beads.
Do not go too late (after 2pm), as chances are the Onde-Onde will be sold out by then. So if you are nearby in Chinatown, do drop by and savour this old school delight with Ah Meng at Hong Lim Food Centre
