Onde onde is a traditional Indonesian snack that is widely loved by many people. It’s a small round-shaped snack with a sweet filling made from mung bean paste and coated with sesame seeds. The outer layer is made from glutinous rice flour, which gives it a chewy texture. In this article, we will provide you with a step-by-step guide on how to make onde onde at home.
To make onde onde, you will need the following ingredients:
- 250g glutinous rice flour
- 200ml water
- 150g mung bean paste
- 100g sesame seeds
- 100g granulated sugar
- A pinch of salt
- Oil for frying
Here are the instructions on how to make onde onde:
- Mix the glutinous rice flour, water, and salt in a bowl until it forms a dough.
- Take a small piece of dough (about the size of a ping pong ball) and flatten it in the palm of your hand.
- Put a small amount (about 1 teaspoon) of mung bean paste in the center of the dough.
- Wrap the dough around the mung bean paste and roll it into a ball.
- Roll the ball in the sesame seeds until it is fully coated.
- Repeat steps 2-5 until all the dough and mung bean paste is used up.
- Heat the oil in a frying pan over medium heat.
- Fry the onde onde until they turn golden brown (about 3-5 minutes).
- Remove the onde onde from the oil and drain on a paper towel to remove excess oil.
- Serve the onde onde while they are still warm.
Here is the nutrition information for onde onde (per serving):
- Calories: 120
- Protein: 2g
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 5g
- Sodium: 10mg
Here are some tips to make the perfect onde onde:
- Make sure the mung bean paste is not too wet, or it will make the dough soggy.
- Coat the onde onde with sesame seeds evenly to ensure they are fully covered.
- Don’t overcrowd the frying pan when frying the onde onde, or they will stick together.
- Serve the onde onde while they are still warm to enjoy the chewy texture.
Now that you know how to make onde onde, you can impress your friends and family with this delicious snack. It may take some practice to get the perfect texture and shape, but once you master it, you can experiment with different fillings and coatings. Happy cooking!