There are many kuehs which we grew up eating and enjoying, often not just because they taste good but also the other dimensions of the gastronomic experience that surpass that from just the palate that makes each bite memorable. Like lapis sagu or kueh lapis beras, which can be made more fun by peeling the kueh layer by layer, or in the case of ondeh ondeh, the sheer joy one receives as every one of these sticky and chewy balls explodes with each mouthful to unleash an avalanche of sweet and savory juices from within…
Ondeh Ondeh is a traditional “kueh” which many of us grew up snacking. I remember first having it in primary school during recess time at the school canteen which we called “tuckshop” then. The “makan melayu” food stall, operated by an old Malay couple sold mainly local Malay delights like nasi lemak and lotong. But my eyes are always glued to the assortment of homemade”kuih muih” in psychedelic colours, almost a dozen of varieties that rotated down the week, with 2-3 types available daily. Most of my classmates and friends love to buy their kueh lapis beras, and for obvious reasons. They would peel and eat them by the layer, just like what we would do at home with my mum and sister. While I love to eat their kuehs, it was more of an indulgence rather than a necessity, given the limited amount of pocket money we had. But I’d always looked forward to the day when mee rebus was on the “Special of the Day” menu, because I know that one of my favorite kuehs would also be available, and that is of course, ondeh ondeh.