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Onde-Onde Isi Kacang hijau / Indonesian style glutinous dumpling balls

Onde Onde is one of Indonesian traditional snack or Jajan pasar (kue). Jajan Pasar (kue) is Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks; cakes, cookies, fritters, pies, scones, and patisserie. Kue are popular snacks in Indonesia, which has the largest variety of kue.

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
For filling:
  • 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)

How to make:
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


Sumber dari:

Bahan Kulit:
  • 250 gr tepung ketan
  • 25 gr tepung sagu
  • ½ sdt garam
  • ¼ sdt vanili
  • 15 gr gula pasir
  • 1 btr telur
  • 150 ml air hangat
  • 100 gr wijen
  • minyak goreng
  • 100 gr kacang hijau kupas
  • 75 gr gula pasir
  • 1 lembar daun pandan
  • ¼ sdt garam
  • ¼ sdt vanili
  • 50 ml santan

Cara membuat:
1. Isi: kukus kacang hijau hingga matang dan empuk. Angkat, lalu haluskan selagi panas. Campur kacang hijau bersama gula pasir, daun pandan, garam, vanili dan santan, aduk hingga rata. Masak dengan api kecil sampai adonan isi bisa dipulung. Dinginkan. Ambil adonan isi 10 gr, lalu bulatkan. Sisihkan.
2. Kulit: campur tepung ketan, tepung sagu, garam, vanili, gula pasir dan telur aduk rata. Tuangi air hangat sedikit demi sedikit, sambil diuleni sampai kalis dan dapat dipulung, sisihkan.
3. Ambil 15 gr adonan kulit, pipihkan. Taruh adonan isi, bentuk bulat hingga kacang hijau tertutup.
4. Celupkan sebentar ke dalam air, lalu gulingkan dalam wijen.
5. Goreng onde-onde dengan api kecil. Setelah onde-onde mengapung, besarkan sedikit apinya, goreng hingga berwarna kuning kecokelatan. Angkat dan tiriskan.


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