Recipe & photos : Natali F. Sitaniapessy
Sesame seeds balls known as Onde-Onde in Indonesian cuisine is one of the country's traditional popular snacks. The sweet dumpling is filled with sweetened mung bean paste. Onde-onde is very popular in area Mojokerto called "city of onde-onde". Nowadays, Onde-onde can be found either in the traditional market or street vendors but also in some fancy bakery shops/chinese-food restaurants.
As originated in china, this snack is also popular in the China town both in Indonesia and all around the world.
Onde-onde is made from glutinous rice flour, which is fried and its surface is paved with sesame seeds. There are a varieties of onde-onde, the best known are onde-onde that made of glutinous rice flour and green beans inside paste inside.
As originated in china, this snack is also popular in the China town both in Indonesia and all around the world.
Onde-onde is made from glutinous rice flour, which is fried and its surface is paved with sesame seeds. There are a varieties of onde-onde, the best known are onde-onde that made of glutinous rice flour and green beans inside paste inside.
Onde Onde (Sesame Seeds Balls)
Ingredients:
SKIN:
250gram glutinous rice flour
25gram sago flour (can be substituted with tapioca flour)
1/2 tsp salt
1/2 tsp vanilla powder
25gram granulated sugar
1 whole egg
200ml warm water
200gram white sesame seeds
cooked-water as desire
cooking oil as desire
FILLING:
100gram split mung bean..soaked for 2-3hours , set a side.
75gram granulated sugar
1/4 tsp salt
1/4tsp vanilla powder
50ml coconut milk
How to Make:
FILLING: Steam the split-mung beans until tender, pound the beans to a smooth paste and leave it cool. Cook the beans with sugar, salt, vanilla powder and coconut milk until the coconut milk has been absorbed (cook over low heat). Set a side.
SKIN:
- In a bowl, mix glutinous flour, sago flour, salt, vanilla powder, sugar and egg until well-blended. Pour warm water gradually while keep knitting the dough until the dough is shape able. Set a side.
- Take a teaspoon of the dough and roll into a small ball, then flatten with the heel of your hand to make a disc. Place the mung bean paste in the center of each dough disc. Fold over the edges of the dough and shape into a ball.
- Briefly dip each filled roll ball into water then roll them over sesame seeds until evenly coated.
- Heat enough oil in a wok or heavy pan for deep frying. Fry the balls in batches by dropping them gently into the oil and rolling them around with chopsticks or tongs to make sure they are crisp and golden all over. Drain on kitchen paper and serve.
