Onde-onde with sesame seeds and mung bean filling is a popular Indonesian snack that delights the taste buds with its combination of sweet and nutty flavors. These bite-sized treats are known for their distinctive texture, with a chewy outer layer coated in sesame seeds and a soft, sweet mung bean filling. In this article, we will explore the origins of onde-onde, the key ingredients used, and the delightful experience of indulging in these delicious treats.
Origins of Onde-Onde
Onde-onde is a traditional Indonesian snack that has been enjoyed for generations. It is believed to have originated from the Chinese community in Indonesia, where it was known as “ondeh-ondeh.” Over time, it became popular among the wider Indonesian population and underwent various regional adaptations. Today, onde-onde can be found throughout the country, with different fillings and coatings.
- 750 grams peeled mung beans, soaked in hot water for approximately 2 hours, rinsed and drained
- 15 tablespoons granulated sugar, or to taste
- 1 teaspoon salt, or more if needed
- 1 packet of powdered vanilla
- 1 pack of coconut milk
- Steam the mung beans until they are soft.
- Mash or grind the beans, then add all the filling ingredients. Mix well until smooth and combined.
- Taste the filling and adjust the sweetness if necessary. Take a small portion of the filling and shape it into small balls according to your preference (I made around 150 balls). Repeat until all the filling is used.
Outer Layer Ingredients:
- 500 grams glutinous rice flour
- 7 tablespoons cornstarch
- 150 grams mashed steamed potatoes
- 2 1/2 cups of water
- 10 tablespoons granulated sugar
- 1 teaspoon salt
- 250 grams sesame seeds
- 1 liter of cooking oil (I used 2 liters for 3 portions of the recipe)
- Heat the water, sugar, and salt until dissolved.
- Once the solution is warm, add all the dry ingredients. Reserve a small amount of water. Mix until the dough can be kneaded without sticking to your hands.
- Divide the dough into 2 or 3 parts if you want to add food coloring (red, yellow, green, purple, or as desired).
- Take a small portion of the dough, make it slightly larger than the filling. Flatten it, place the filling in the center, wrap it up, and shape it into a ball. Roll the ball in sesame seeds while gently pressing it to make them stick.
- Repeat the process until all the dough and filling are used.
- Heat the oil in a pan. Once the oil is hot, add the onde-onde. Make sure they are fully submerged in oil and stir occasionally. Once they float to the surface, continue stirring slowly and fry until the onde-onde are cooked (tap them lightly to check if they are firm).
- Remove the onde-onde from the oil and drain.
*If you want consistent sizes, you can weigh the portions.
*The filling recipe above is for 3 portions of the outer layer.
DENDENG BATOKOK ALA MINANG by Dianfatma Wulan - langsungenak.com
Dendeng batakok agakk unik karena tidak di goreng kering, cukup di pukul pukul saja setelah di goreng biasa.
Tipe: aneka roti-kue
Kata Kunci: onde-onde,Onde-Onde with Sesame Seeds and Mung Bean Filling