Indonesian kue are usually categorized according to its moisture. Roughly divided under two groups, kue basah (lit: "wet kue") and kue kering (lit: "dry kue"). In fact, the word kue in Indonesian language is used to refer to not only these kinds of traditional snack, but also all types of cake and some types of pastries. Most kue kering are technically pastries and many Western cakes can be considered as kue basah.
This Onde onde is one of kue basah category in Jajan pasar's variety. Make from Glutinous rice flour (black or white) covered by sesame seed with (traditionally) filled with mung bean (kacang hijau). Some modern onde onde already modified with various filling such as chocolate, cheese, red bean, etc.
And my today's post is traditional Onde onde with mung bean filling. I used mix sesame seed for a little variation. Here I write my recipe base on "tabloid Nova" ... Have a try..and taste the real Indonesian jajan pasar in your kitchen (^,^)
Make about 15 dumpling balls.
Ingredients for shell dumpling:
- 250 gr glutinous rice
- 25 g tapioca starch
- ½ tsp salt
- ¼ tsp vanilla powder
- 15 gr sugar
- 1 eggs ( I use medium), beaten off
- 150 ml of warm water
- about 100 grams of sesame ( I use white, brown and black sesame seeds)
- cooking oil for deep fry
- 100 grams peeled mung bean
- 75 g sugar
- 1 pandan leaves ( I skip this)
- ¼ teaspoon salt
- ¼ tsp vanilla
- 50 ml coconut milk ( I use thin one)
1) Filling: steamed mung bean until cooked and tender. Then puree while hot. Combine mung beans with sugar, salt, vanilla and coconut milk, stir until blended. Cook over low heat until the dough a bit dry and you can shape the dough into balls. Chill it well. Take about 10 gr of filling dough, shape it round, do to all the dough. Set aside.
2) Onde onde shell: Mix glutinous rice flour, tapioca starch, salt, vanilla, sugar and eggs and mix well. Pour warm water little by little, while knead it until smooth and blended, set aside.
3. Take about 15 gr of shell dough , flatten in your palm. Put filling onto flatten shell dough, then form it round like a ball covering all filling dough.
4) Dip into the water briefly, then roll in sesame seed in platter.
5) Heat a wok/ pan over low-medium heat. Fried dumplings ball over low-medium heat.
6) With wooden spatula carefully mix your oil so you can whirl your dumpling ball without touching them. Do it until all onde onde balls puff up bigger and start to float. Fry them until shell dry and golden brown. Remove from heat and drain.
Enjoy your onde onde.
* Check My other Onde-Onde post:
Onde-Onde with Pandan flavor
Onde-Onde recipe I