Quick answer: For the best ondeh ondeh in Singapore, you’ve got two camps: hand-rolled Nyonya kueh bursting with liquid gula melaka, and fluffy pandan cakes that channel the same flavours. HarriAnns Nonya Table and Molly’s Nonya Kuehs nail the traditional bite, while Julie Bakes and Fluff Bakery turn it into celebration cakes. Bengawan Solo and Kim Choo Kueh Chang are the go-to for consistent, heritage-rich kueh any day, and Makko Teck Neo makes them mini.
The ondeh ondeh trail threads through old-school kueh shops and modern bakeries alike, each holding a different version of the pandan-and-gula-melaka memory. Some still hand-roll each ball the way pushcarts did in the 1940s; others turn it into sponge cake. This list is for anyone chasing that first-bite flood of liquid palm sugar, whether in a Peranakan kitchen or a halal-certified bakery.
For the full picture, Best Malay, Peranakan & Local Food in Singapore collects 30 guides on this subject.
Whether you’re after the traditional hand-rolled kueh or a modern cake interpretation, these seven spots deliver. And if you’re planning a full meal after your sweet fix, our guide to top dining experiences in Singapore has you covered.
HarriAnns Nonya Table
HarriAnns Nonya Table started life as a pushcart back in the 1940s, and the family has never stopped making kueh the old way. Their ondeh ondeh is the kind that makes you stop mid-bite – soft, chewy green skin that barely holds together before the gula melaka floods out. It’s lava-level serious, so eat carefully, or not.
They also do a where-the-kaya-toast-meets-cake number: an ondeh ondeh cake with pandan sponge and coconut chantilly cream. Moist, fragrant, and not aggressively sweet. That one has saved many a last-minute gathering.
You’ll find them at Suntec City Mall (#01-416A, Tower 5) these days, but the Tiong Bahru Food Centre stall (#02-25) is where the nostalgia lives. Opening hours can shift, so ring ahead at +65 6264 1900 or order online via HarriAnns’ site. Prices are gentle – no reason not to grab a box for the office.
Best for: anyone who wants the honest, no-fuss Nyonya kueh that grandmothers approve of, plus a cake option for when you need to impress a crowd.
Morning visits yield the softest bite, when the kueh is still catching the kitchen’s warmth. The space hums with the kind of casual Nonya charm that makes you linger, and the cake – pandan sponge meeting gula melaka – is what you bring when you want to remind someone of old-school teatime.
Bengawan Solo
Bengawan Solo has been a part of Singapore life since 1979, and their ondeh ondeh is exactly why they’ve lasted. It’s all about the ratio – the pandan skin is thin and bouncy, the palm sugar centre is generous but never spills into “too much”. Comes in nifty packs of six, so you can grab a few for the family without planning a pilgrimage.
They’ve got over 40 outlets, so you’re never far from a fix. The ION Orchard branch is handy, but honestly any one will do. Open 10am to 10pm daily. Phone the ION store at 6238 2908 if you need to check stock, or peep their full list at Bengawan Solo’s store locator.
This is your safe bet when you need something reliably good and don’t want to think too hard. No wonder it’s a household name.
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The ION outlet is a lifeline for orchard shoppers craving a proper kueh break, and the neat packaging vanishes quickly in office pantries. The pandan scent alone is enough to draw a small crowd during tea hours. It’s the dependable choice when you need a box for the family without a special trip.
Kim Choo Kueh Chang
Walking into Kim Choo Kueh Chang on Joo Chiat Place feels like stepping into a Peranakan kitchen that has been churning out magic since 1945. The ondeh ondeh here is handmade, with a delicate glutinous rice shell that yields to a satiny gula melaka centre and fresh grated coconut. Everything is done with that deliberate, old-school pace.
It’s also the kind of shop where you’ll end up adding a few nasi lemak and chang to your order just because everything smells so good. They’re open 9am to 9pm daily at 60 Joo Chiat Place, plus there’s a branch at 111 East Coast Road. Call +65 6741 2125 or order through their website.
Best for: a lazy weekend morning when you want to bring the whole family a proper Peranakan breakfast.
Love all things Nyonya? Our guide to the finest Nyonya culinary experiences in Singapore dives into savoury dishes and home-cooking spots worth a visit.
Weekday mornings feel unhurried, the kind of quiet where you can watch the team shape each ondeh ondeh by hand. It’s a Joo Chiat anchor that also sells savouries – many leave with a bag of rice dumplings too. The whole strip breathes old Katong, and a short wait here feels like a moment borrowed from a slower time.
Molly’s Nonya Kuehs
Molly’s Nonya Kuehs is the Hougang legend that has been open since 1971, and they do ondeh ondeh in two sizes – regular and XL. The XL is a beast, generously coated with coconut and packed with so much gula melaka that biting in feels a bit like a jackpot win. It’s messy, glorious, and priced way too kindly.
They make everything by hand, so don’t expect factory uniformity. The kueh is soft, the sweetness deep and caramelly without being cloying. They open early – 6am on most days – and close by 7.30pm (Sundays they finish at 5pm), so plan around it. Closed Mondays. Address: 104 Hougang Avenue 1, #01-1121. Phone: 6286 4234. Order ahead at mollys.com.sg.
This is where you go when you need a serious sugar hug and don’t care about getting coconut on your shirt.
The XL is best eaten on the spot, else you risk a sticky commute. Hougang residents know to turn up before lunch; by afternoon, the display case often looks a little sparse, a quiet testament to its neighbourhood following.
Makko Teck Neo
Makko Teck Neo sits quietly in Telok Blangah Rise, a family-run shop that has been at it for over twenty years. Their ondeh ondeh comes in a mini version – perfect for snacking without committing to a sugar crash. The skin is chewy with real bite, the gula melaka filling plentiful, and the whole thing balanced just right.
It’s a spot well-loved by residents who’ve been coming since day one. Open daily 10am to 9pm at 35 Telok Blangah Rise, #01-303. Call 6275 1330 if you’re placing a bulk order, or browse their site.
Suitable for: those who want quality without queues, and anyone who prefers a smaller-size treat they can eat three of without guilt.
The shop’s mini ondeh ondeh fits neatly in a small paper bag, ideal for snacking as you walk. Telok Blangah regulars treat it as a quick pick-me-up after the wet market run, and the unhurried rhythm means the lady behind the counter might just remember your usual order.
Julie Bakes
Julie Bakes started as a home-based bakery and now runs a store on Baghdad Street. They don’t make the traditional kueh; instead, they channel the soul of ondeh ondeh into a freshly baked cake that’s become a quiet favourite. The pandan sponge is airy, the layers punctuated with crunchy gula melaka bits, all wrapped in pandan frosting. Baked daily, so you get it at peak fluffiness.
They’re open Tuesday to Sunday, 12pm to 8pm, at 14 Baghdad Street. Call 9647 9027 to place an order. No website listed, but they’re old-school – just message them.
This is the cake you bring to a birthday when everyone is sick of chocolate and wants something unfamiliar but deadly familiar.
Drop by on a Saturday afternoon when the smell of pandan sponge drifts out to the five-foot way. It’s a charming, slightly hidden stop in Kampong Glam, perfect for picking up a cake before a dinner at a friend’s.
Fluff Bakery
Fluff Bakery, run by baker Nursyazanna Syaira, is a halal-certified spot on Jalan Pisang that made its name on cupcakes but earned its stripes with the ondeh ondeh cake. Layers of pandan sponge, coconut cream, toasted coconut frosting, and those crucial pockets of gula melaka that melt on the tongue. Moist, not too sweet, and packed with texture.
It’s a best-seller for a reason, and ordering ahead is a good idea. Open Monday to Saturday 12pm to 7pm, closed Sundays. Address: 4 Jalan Pisang. Phone: 8251 1353.
Perfect for: sharing with friends who need a halal dessert option that doesn’t compromise on flavour.
Nothing on this page is a paid placement. If you know a place that should be here, let us know before the next update.
How to choose
Picking the right ondeh ondeh comes down to how you want to enjoy it. If your heart is set on the classic hand-rolled kueh with a molten centre, HarriAnns, Kim Choo, and Molly’s are your best move – they lean hard into tradition and texture. Bengawan Solo is the grab-and-go champion when you need reliably good kueh fast, and Makko Teck Neo gives you a mini version that’s easy to pop a few without overdoing it.
On the other hand, if you need a full cake for a celebration, Julie Bakes and Fluff Bakery take the same pandan-gula melaka magic and translate it into sponges and frosting. Both are fresh and balanced, but Julie Bakes keeps it simpler; Fluff Bakery adds more layered coconut cream and toasted coconut. Think about whether you’re feeding a solo craving or a crowd, and whether you want something sticky and immediate or sliceable. No wrong answers lah.
| Brand | Style | Texture / Highlights | Where | Best For |
|---|---|---|---|---|
| HarriAnns Nonya Table | Traditional kueh + cake | Lava-like gula melaka burst, soft and chewy | Suntec City Mall, Tiong Bahru FC | Heritage seekers, office box orders |
| Bengawan Solo | Traditional kueh | Thin pandan skin, balanced filling | 40+ outlets islandwide | Everyday convenience, consistent quality |
| Kim Choo Kueh Chang | Traditional kueh | Handmade, delicate glutinous rice shell | Joo Chiat Place, East Coast Road | Authentic Peranakan experience, weekend breakfasts |
| Molly’s Nonya Kuehs | Traditional kueh | Regular & XL sizes, rich coconut coat | Hougang Ave 1 | Generous portions, early-morning runs |
| Makko Teck Neo | Traditional kueh (mini) | Chewy skin, abundant filling in small size | Telok Blangah Rise | No-queue quality, guilt-free snacking |
| Julie Bakes | Cake | Airy pandan sponge, crunchy gula melaka bits | Baghdad Street | Birthdays, alternative to chocolate cakes |
| Fluff Bakery | Cake (halal) | Moist layers with coconut cream and toasted frosting | Jalan Pisang | Halal dessert spreads, texture lovers |
Summary
There’s no single best ondeh ondeh – it comes down to whether you want the molten-centre kueh straight from a hawker stall or a towering cake that reimagines the flavours. HarriAnns and Kim Choo serve heritage on a plate; Julie Bakes and Fluff Bakery make celebration versions. Whichever you choose, grab extra because they vanish fast.
If you’re still craving something sweet, our roundup of the finest waffles in Singapore might just be your next stop.
Disclaimer: Details can change; confirm with the business directly before making a special trip.
Frequently asked questions
The Jalan Pisang storefront is compact, so many regulars call ahead and collect before the display empties. The cake carries well in aircon comfort, and the toasted coconut frosting gets appreciative nods at halal-friendly gatherings. Order the whole cake for a celebration; the layers stay moist even a day after.
What exactly is ondeh ondeh?
Ondeh ondeh is a traditional Peranakan kueh made from glutinous rice flour and pandan juice, formed into small balls filled with gula melaka (palm sugar) and rolled in fresh grated coconut. When you bite in, the warm liquid sugar bursts out.
Are there halal ondeh ondeh options in Singapore?
Yes. Fluff Bakery is a halal-certified bakery that does a well-known ondeh ondeh cake. Some traditional kueh shops may not be halal-certified but use only plant-based or halal-suitable ingredients; always check with the shop if that’s important to you.
Where can I find ondeh ondeh in a cake form?
HarriAnns Nonya Table, Julie Bakes, and Fluff Bakery all offer ondeh ondeh cakes. HarriAnns does a pandan sponge with coconut chantilly cream, Julie Bakes layers pandan sponge with crunchy gula melaka bits, and Fluff Bakery includes coconut cream and toasted coconut frosting.
Which shop makes the most traditional ondeh ondeh?
Kim Choo Kueh Chang and HarriAnns Nonya Table are often praised for their old-school methods. Kim Choo has been hand-making kueh since 1945, while HarriAnns’ recipe hails from a pushcart in the 1940s.
How soon should I eat freshly bought ondeh ondeh?
They’re best eaten within a few hours while the skin is still soft and the coconut is fresh. You can refrigerate them, but the texture will firm up. Bring them back to room temperature or give a very brief steam to revive some softness.
Can I order ondeh ondeh for delivery or pre-order?
Many of the shops offer pre-ordering or delivery. Bengawan Solo has extensive store coverage and online ordering, Kim Choo and Molly’s accept phone and website orders, and Julie Bakes and Fluff Bakery encourage calling or messaging ahead, especially for cakes.
