April theme for "Masak Bareng Yuuk!!!" event is traditional snacks with rice or glutinous rice ingredients. Firstly I thought I would not be able to join the event, since I was quite busy lately and did not have enough time to specifically prepare for this event. While I went through my photos file and found this "Onde-Onde" snack, I was so happy thinking that I will be joining the MBY again. Luckily I have not posted it before. So here is my entry...Thank you Rita and Rurie for sharing the recipe (source: Yasaboga).
Ingredients:
Skin:
- 250 grams glutinous rice flour
- 25 grams sago flour
- ¼ teaspoon salt
- 175 cc warm coconut milk from ½ coconut
- 100 grams white sesame seeds, rinsed, drained and dried
Filling:
- 200 grams skinned mung beans (I just used the whole mung beans with skin on)
- 50 cc water
- 150 grams sugar (I replaced it with sweet condensed milk)
- 1 pandan leaf or vanilla (I chosed vanilla essence)
- oil, for deep frying
Directions:
• Filling:
Soak mung beans for about 1 hour, steam until done and mash while still hot. Mix with water, sugar and vanilla, cook on low heat and stir constantly until the mixture can be shaped. Cool and make balls with a diameter of 1 ½ cm. Set aside
• Skin:
Mix glutinous rice flour, sago flour and salt. Pour in warm coconut milk, a little at a time, kneading constantly until the dough can be shaped. Divide into 12 parts.
• To assemble:
Take 1 part of dough, shape into a ball and flatten to ½ cm thickness. Place 1 ball-shaped filling in the centre, close the dough around it and reshape into a ball. Roll ball into sesame seeds, pressing slightly to ensure that the seeds sticks to the dough. Or dip ball quickly into water to dampen the surface before rolling into the sesame seeds. Heat oil over medium fire and deep-fry the rolls until golden brown and done. Drain. Enjoy it with your afternoon tea/coffee.
• Filling:
Soak mung beans for about 1 hour, steam until done and mash while still hot. Mix with water, sugar and vanilla, cook on low heat and stir constantly until the mixture can be shaped. Cool and make balls with a diameter of 1 ½ cm. Set aside
• Skin:
Mix glutinous rice flour, sago flour and salt. Pour in warm coconut milk, a little at a time, kneading constantly until the dough can be shaped. Divide into 12 parts.
• To assemble:
Take 1 part of dough, shape into a ball and flatten to ½ cm thickness. Place 1 ball-shaped filling in the centre, close the dough around it and reshape into a ball. Roll ball into sesame seeds, pressing slightly to ensure that the seeds sticks to the dough. Or dip ball quickly into water to dampen the surface before rolling into the sesame seeds. Heat oil over medium fire and deep-fry the rolls until golden brown and done. Drain. Enjoy it with your afternoon tea/coffee.
gelase apik yu.......
ReplyDeleteaku jg gelem onde-ondene, tapi pilihke sing isine sitik wae yo... hihihi
aku datang ....
ReplyDeleteenak kiy onde-onde dimaem kr mimik teh anget.
Sengkiu yo.. nanti tak checknya lagi
doyyaaannn, gue belum pernah bikin Lid, kayaknya susah ya bikinnya hikkss...belum jadi2 soale takut gatot :((
ReplyDeleteCi Lid, motretnya pake kit lens ato udah lensa makro ? Aku lagi belajar nih.. :)
ReplyDeletesukaaaaa....banget niy onde2, blon pernah nyoba bikin sendiri, takut kempesss:))
ReplyDeleteonde-onde nya cantik dan bersih ;)
ReplyDeletesalam kenal ya,mbak...
@Deetha: glepung kulite tok wae gelem ra?
ReplyDelete@Ayin: check n recheck
@Elsye: gampang kok Els..coba deh..pasti ketagihan
@Reni: msh kit lens Ren..blom beli makro
@Mb Retno: cobain mbak..gorengnya jgn terlalu panas..kalo panas mbledos..
@Dapur cantik: salam kenal balik ya..makasih udah mampir..
salam kenal ya, lihat resep onde2nya, 175cc warm water dan 50 cc air itu berapa ya kalau dijadikan ml. Aku asal sby dulunya dan tinggal di scotland. terima kasih banyak. aku, erliena mitchell, emailku. frank.mitchell1@virgin.net
ReplyDeleteaduh sorry baru baca msg-nya..cc itu sama dg ml..jadi 175 cc = 175ml, demikian jg 50cc=50ml
ReplyDelete