Known to be of Indonesian origin, ondeh ondeh has been adopted by Malay and Peranakan food cultures here.
The skin is usually made with steamed sweet potato, which is mashed into a paste with glutinous rice flour and pandan juice added.
It is then used to wrap small, marble-shaped gula melaka (palm sugar) and dropped into boiling water. When the balls float, they are ready to be fished out, coated with dessicated coconut and eaten.
Expect to pay S$1 for 3 pieces of onde onde. Real value for money for such good stuff.
It is an addictive snack but quite tedious to make. Which explains why excellent versions are increasingly difficult to find in Singapore.