Kuih with Sweet Feeling

Besides the popular karipap which filling is spicy curry, there are quite a number of kuih with sweet filling. This post is about three kuihs with sweet  filling: onde, onde-onde and kisin.

If you notice the post title, before you say anything, yes I know the right spelling is ‘filling’ not ‘feeling’. I just think it gets along better with the word ‘feeling’ instead of ‘filling’. You know the feeling the moment filling of something you eat burst into your mouth, it is such a sweet feeling.

Enough rambling.


In my kampung, they call this kuih onde. If I’m not mistaken, kuih buah melaka (lit. fruit of Malacca) is also called onde-onde. You see, onde is the one pictured above, while onde-onde is pictured below. The onde-onde picture is taken from Suealeen’s Kitchen.

Buah Melaka or Onde-Onde

Buah Melaka or Onde-Onde

Onde‘s  crust is made from the same ingredient of karipap and is filled with red bean paste. Right before baking the kuih is glazed with egg for the golden finish. It is the size of an adult palm. Very sweet and ideal for afternoon tea. Onde-onde on the other hand is boiled, typically colored green and covered in grated coconut. Made from glutinous rice mixed with water and salt and then filled with gula melaka, a type of palm sugar or just plain granulated sugar,onde-onde is fashioned into a ball before being tossed into boiling water sinking. When it is done, onde-onde will float hence the popular Malay riddle:

Buah apa yang masak naik ke atas?  

Translation: What fruit when ripe, rises? (Instead of falling down.)

Ripe fruit will normally fall to the ground, unlike onde-onde that is also known as buah melaka (fruit of Malacca) that rises when ripe (cooked, done). In Malay, masak can mean done or cooked, and ripe.


Kisin or Kuih Cincin

This is kuih kisin, as it is known in my kampung. I don’t know what they call it in Malay, probably kuih cincin or something. The size is about the size of your palm, quite big. The filling is made from ‘kerisik’ (toasted grated coconut) and ‘gula apong’ (palm sugar from nipah). The crust is made from rice flour batter. Kisin in the picture above is from Sabah, sent by my aunt. My kampung’s version is more like a ring (ring is cincin in Malay), and smaller too. Taste great when hot but quite hard when cold, making it not a favorite of elderly people. Since the ones making this kuih is elderly people who no no longer like it, this kuih is very rare in my kampung nowadays. A pitty really.

Onde is very commonly available throughout the year, onde-onde is popular during the fasting month of  Ramadhan and kisin I do not see as much when I was younger now, at least in my kampung.

Stay curios 🙂


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