IT IS round, green, comes in a furry coat and has melting brown sugar inside that bursts in your mouth when you bite into it.
The well known kuih is fondly called ondeh-ondeh.
The thing about ondeh-ondeh is that it can be addictive but not everyone can make very good ones. Some people make the flour too thick and add very little sugar, which isn’t very appealing.
The key it to make the balls big but not thick and have just the right amount of melted sugar inside as you take a bite.
One of the best shops that sells this dessert is Restoran Shahida on Jalan Lumut, Kuala Lumpur, where every evening a selection of traditional Malay kuih are grabbed by people almost instantly.
The restaurant has been in the area for 25 years and is run by Ainon Zain or fondly known as Non by her peers.
She makes all her own kuih from scratch, a tradition passed down from generation to generation in the family.
Some of her hot selling items are curry puff, ketayap, roti jala, sardine roll and kuih kertas.
However, the ondeh-ondeh is rather a special item as it gets sold almost immediately every time.
She said ondeh-ondeh was very easy to make and doesn’t take a long time.
“I suppose everyone has a personalised taste bud, so I can’t say that my kuih are the best.
“I am happy people like my kuih very much but people will like things based on what they have the taste for,” she said.
