Oh ya guys, for the time, I want to share about food again ha ha
ha but wait, there is a little different than before. What is that? Because
now, the recipe that I am going to tell you is one of the traditional cake of
Indonesia. Yah, this is the way to make
Onde-Onde. Do you know it guys? This
onde-onde is kue basah made by glutinous rice flour (black or white)
covered by sesame seed with
(traditionally) filled with mung bean (kacang hijau).
Okay, we move directly about what you have prepare.
First is the ingredients for shell dumpling are 250gr glutinous
rice, 25gr btapioca starch, ½ tablespoon salt, ¼ tablespoon vanilla powder,
15gr sugar, 1 egg (use medium), beaten off 150ml of warm water, about 100gr of
sesame (use white, brown and black sesame seeds) and cooking oil for deep fry.
Next for filling are 100gr peeled mung bean, 75gr sugar, ¼ teaspoon
salt, ¼ tablespoon vanilla and 50 ml coconut milk.
Move the way to make it
Firstly is the way to make for filling: steamed mung bean untul
cooked and tender. Then, puree while hot. Combine mung beans with sugar, salt,
vanilla and coconut milk, stirr until blended ya guys. After taht, cook over
low heat until the dough a bit dry and you can shape the dough into balls.
Chill it well. Next, take about 10gr of filling dogh, shape it round and don’t
forget to do for all the dough. Finally, set aside.
Second is the way to make onde-onde shell: mix glutinous rice
flour, tapioca starch, salt, vanilla, sugar and egg, and then mix well. Pour
warm water little by little, while knead it until smooth and blended,
and then set aside.
Next, take about 15gr of shell dough, flatten in your palm. Then
put filling into flatten shell dough, after that formit round like a ball
covering all filling dough. Then, dip into the water briefly and then roll in
sesame seed in platter. After that, heat a wok/pan over low-medium heat and
fried dumplings ball over low-medium heat. Using wooden spatula carefully to
mix your oil so you can whirl your dumpling ball without touching them. Oh ya
guys, do it until all of onde-onde balls puff up bigger and start to
float and fry them until shell dry and
golden brown. Finally, remove heat and drain.
I hope this article can be usefull for you guys ^_^
Article by Putri
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