Onde onde is a unique dessert with a hollow, round shape and a covering of sesame seeds. It has a chewy and slightly crispy sensation, and often comes with a small filling of green bean paste inside. I always thought that onde onde originated in Indonesia, until I found it on the menu in a Chinese restaurant in the US.
Historically speaking, onde onde dates back more than 2000 years ago to the Zhou Dynasty in China. The makers were two cooks of the Emperor who initiated feeding all the workers who were building the palace with something that was easy and quick to make, yet nutritious and delicious at the same time.
Throughout China it has traditionally been known by many different names, in the north it is called ma tuan, in the northeast, ma yuan, and in Hainan, the name jen dai is used. It is popular during Chinese New Year as the round shape and golden colour are thought to symbolise prosperity, and the way it flourishes during the frying process represents positive outcomes for business.
Over time, this typical Chinese food was slowly brought to neighbouring regions such as east and southeast Asia, arriving in countries like Vietnam, the Philippines, Malaysia and Indonesia. It is believed to have been brought to Indonesia from China by Zheng He, a Chinese mariner who is famous as the Christopher Colombus of Asia. He embarked in Java during the renowned Majapahit era, introducing onde onde to the natives of Mojokerto, East Java.
Onde onde is made from wheat flour or glutinous rice flour, which is fried or boiled and then coated with sesame seeds. There are many varieties across the region. In Malaysia, onde onde is called kuih bom and filled with sweet grated coconut, peanuts, or red beans. In Vietnam, it is called banh cam or banh ram and has the scent of jasmine, with a drier filling that could be either sweet or savoury in taste, and is usually served with vegetables and dipping sauce.
In Indonesia, onde onde comes with many sweet fillings like red beans, green beans, and even cheese. Regardless of different fillings, what I like about onde onde is the chewy, glutinous sensation of the outer layer that is best enjoyed while sipping some warm afternoon tea. If you are curious to taste this sweet dessert in Bali, look for a Sunday Dim Sum Bruch or go to your nearest Indonesian dessert seller so you can taste it for yourself. \MA
