Onde-onde: The Deliciously Chewy Rounds
Indonesia is rich in mouth-watering traditional snacks, one of the most famous being onde-onde. With its round shape, onde-onde has become a timeless symbol of culinary richness.
According to various sources, onde-onde has a long history. This snack is believed to have originated in China, where it was known as jian dui, a fried sesame cake filled with red beans.
When it entered Indonesia through trade and cultural acculturation, onde-onde was adapted to suit local tastes. In Indonesia, the red bean filling was replaced with mung beans, and the recipe evolved into various regional versions.
source image : kompas.com
The main ingredients for onde-onde are quite simple, but they require patience to ensure they are soft and won't break when fried. Rinda, a traditional cake seller at Lemabang Market in Palembang, shares the ingredients and method for making onde-onde.
Crust Ingredients:
300 grams glutinous rice flour
70 grams granulated sugar
1/4 teaspoon salt
200 ml warm water
100 grams sesame seeds
Filling Ingredients:
250 grams peeled mung beans
100 grams granulated sugar
2 tablespoons powdered milk
1/2 teaspoon salt
100 ml water
1 tablespoon butter
source image : tempo.co
How to make:
Filling: Prepare the peeled mung beans, wash them, and soak them for about 2 hours.
Then, heat a steamer and steam the mung beans until cooked and tender, about 30 minutes.
Then, grind them until smooth.
Prepare a pan. Add water, sugar, salt, powdered milk, and butter. Bring to a boil. Then, add the mung beans and stir until well combined. Let it cool.
Then, form balls of about 15 grams from the mung beans and set aside.
Skin: Bring the water to a boil, then mix it with the sugar and salt. Stir until well combined. Let the water cool down. Then, gradually add the water to the glutinous rice flour, stirring until the dough forms a smooth dough.
To make the skin dough easier, make balls of about 30 grams first.
Take the skin dough and make a hole in the center. Fill with the mung beans and seal tightly.
source image : cookpad.com
Coat in sesame seeds, and continue until the batter is used up.
Heat the oil and fry the onde-onde over low heat, turning them over to ensure even cooking.
Once cooked through, remove the onde-onde and drain.
Serve.