♥♥ When two Cultures mixed (。◕‿◕。) Everything in my Page are only simple thing, but I did it with great love.

Onde-Onde #Pandan / Indonesian glutinous dumpling Snack with pandan flavor

Onde-Onde, it's a round ball-like dumpling usually stuffed with mashed mung bean. One of Indonesian traditional snack during family tea time in the afternoon together with another traditional snack. Now days there are many other kind stuffing variety such as black bean, chocolate, cheese and other. But traditional version always come with mashed mung bean- my favorite one.
Other variation is on the skin dough like I made this time. I add Pandan flavor in it. But if you like plain one, you can check my other post here

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

Filling ingredients:
• ¾ cup mung beans (you can use peeled one). soak overnight
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla powder
• Pinch of salt
Steam mung beans until tender. once it soft, while it's hot puree/ mash with hand blender or food processor together with sugar, vanilla and salt. Let stand to room temperature. Then shape it round of a marble. Set a side.

Ingredients for skin dough:
• 1 ½ cups glutinous flour
• 2 tbsp rice flour
• 1 tablespoon granulated sugar
• Pinch of salt
• A few drops of pandan paste
• A few drops of green food coloring (optional)
• ¾ cup water room temperature

Dissolve sugar, salt, pandan paste and green food coloring (if you use one) in ¾ cup water, stirring until all completely dissolved. In a medium bowl, combine rice flour and glutinous flour. Pour in the sugar solution and knead until dough could be shaped and not sticky in your fingers. If dough still too dry, water can be added drop by drop, do it carefully. (if you have too wet dough, add glutinous flour carefully)

Other Ingredients:
• Enough white sesame seeds
• Enough Cooking oil for deep fry

Take skin dumpling dough smaller than ping pong ball, shape it round and flatten, put  stuffing dough in the middle and cover round again to form a ball. Roll in sesame seed. Do it same procedure to remaining dough.
Heat oil with low heat. in few batch, fry the dumplings with a low-medium heat until dumplings puff up and dry (about 20 minutes).

Enjoy warm or room temperature as snack for your tea/ coffee time ^,^



  1. I love these! They're so pretty! Very different from the onde onde here where there's a palm sugar filling and coated with grated coconut. I love the 2nd pic. I'm definite it'll get to Top9!

  2. your ondeh2 is so beautiful! our version here is quite similar, filled with gula melaka and coated with grated coconut. I can imagine yours has a very nicely fragrant too that comes with pandan paste!!

  3. WOW! These onde onde look very round and pretty. The filling inside must be superb!

  4. @ping thank U dear.. and I know that kind with coconut and palm sugar filling, we call it "klepon" in Indonesia.

  5. @lena hi Lena.. I know that kind of you mentioned.. in Indonesia that one with grated coconut and palm sugar (gula jawa) filling is another snack.. named "klepon".. I'll try to make that next time, I'm big fan of that too.. ^,^

  6. These are simply gorgeous! I love anything glutinous rice involving, I'm sure I'd love these to death.

  7. @Ann@Anncoo Journal thank you dear.. I know you can make this also in your kitchen with greater result :)

  8. Citra-Certain authentic culinary delights are best made by the persons of that particular heritage, and you have proved the excellent and perfect example of that!
    This gorgeous dessert is almost too pretty to eat. I would never be able to attempt to make it...so I can only marvel their beauty on the computer screen!

  9. @healthyfoodietravels thank U. And thx for visiting my page.. for somebody who has been stayed in asia before must be familia with this kind of snack :)

  10. @Elisabeth hi Dear... Why you said U never can make it?! .. you never try it.. :)) it's simple snack to make.. give a try..

  11. i LOVE how this is gluten free. i've been in love with sweet rice flour lately. koreans have something very similar to this! im obsessed with making rice cakes :)


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