Indonesia is rich in diversity of traditional food. Start from Tuber-based, soy, all kinds of flour, until the food-based from Indonesia's vast ocean.
Feels proud to have such a diversity of taste and incomparable culinary wealth.
One is "Onde-Onde" ( funny name, isn't it? ..). My favorite snack from my childhood. Onde-onde made of glutinous rice flour, shaped round like small balls containing sweet mashed mung beans and covered with sesame seeds.
And far from home makes me want a little nostalgic, slightly reducing homeland missing I make them on my small kitchen ... while my glutinous rice flour supplies from Indonesia are still there :)))
For Filling of onde-onde:
- 1/2 cup peeled mung bean (I do not have a supply of peeled one , so use normal one). Soak 1 hour or so.
- 1/2 tsp vanilla powder
- 1/2 cup granulated sugar
- 1/2 cup water.
- Pinch of salt
How to make filling:
1) Steam the mung beans until tender (I need 40 minutes until completely soft). Mash / puree that steamed green beans.
2) In a sauce pan, cook, sugar, salt, water and vanilla. Add fine mung beans. Stir well. Turn off the heat.
3) Allow to cool. Take small amount of filling dough, shape it a small rounded (larger than marbles) Set aside.
Ingredientss for shell skin:
- 1 cup glutinous rice flour
- 2 tablespoons rice flour
- 1/3 cup granulated sugar
- 150 ml water (room temperature)
- Pinch of salt
- Enough Sesame
- Enough Cooking oil for frying.
How to make Onde-onde's shell:
1) Dissolve sugar in water. Mix flour and glutinous rice flour and salt.
2) Add sugar-water (GRADUALLY) into the flour mixture, knead until not sticky on your hands and can be shaped. (In case you add too much water, you can add some more glutinous rice flour.
3) Take the dough , fill with filling batter . Spherical shape, roll and cover with sesame seeds. Do it until the dough runs out.
4) Heat cooking oil in deep skillet. Lower the heat. Fry "onde-onde" at low heat until fluffy round and reddish color.
Use lowest fire when frying.
Stir slowly in order to cook evenly.