You can actually watch the elderly Peranakan lady boss and her team of assistants make each of these soft, chewy balls by hand. The little globules are then cooked in boiling Pandan-flavoured water before being rolled in freshly grated coconut.
What's especially awesome about these ambrosial snacks is the way the oozy "gula melaka" (or coconut sugar) in the middle of each "onde onde" still has a little crunch. And also how the butter-caramel sweetness of the "gula melaka" is perfectly offset by the salt-enhanced grated coconut. Absolute perfection in every bite!
Address: 23 Jalan Hang Kasturi, Jongker Street.