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

Finishing:
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 ^,^