Resep
Onde-Onde — Sesame Rice Balls with Mung Bean Filling
Bahan
isian :
kulit onde :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus kacang hijau kupas selama 10 menit, tutup, matikan api, diamkan 30 menit; nyalakan lagi, masak 10 menit lagi, lalu tutup dan diamkan hingga kacang hijau mekar dan empuk; tiriskan.
- Haluskan kacang hijau bersama gula pasir, santan instan, dan air menggunakan blender.
- Masak adonan kacang hijau halus dalam panci bersama garam, vanili, dan margarin dengan api kecil sambil terus diaduk hingga mengental dan tidak lengket lagi, lalu biarkan dingin.
- Bulatkan isian menjadi bola-bola kecil (sekitar 4-5 gram per bagian).
- Untuk kulit, campurkan tepung ketan, tepung beras, gula pasir, kentang kukus yang sudah dihaluskan, garam, dan baking powder, aduk bahan kering hingga rata.
- Tambahkan air hangat sedikit demi sedikit, lalu uleni dengan tangan hingga tercampur rata.
- Ambil sekitar 13-14 gram adonan kulit, bulatkan, pipihkan, isi dengan isian kacang hijau, bungkus rapat, dan bulatkan kembali.
- Gulingkan ke biji wijen, tekan-tekan sedikit agar menempel; lakukan hingga semua adonan habis.
- Goreng dengan api kecil sambil diputar-putar menggunakan serokan agar bentuknya bulat, hingga matang dan sedikit kecoklatan, lalu angkat dan tiriskan.
Ingredients
Filling:
Onde skin:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the peeled mung beans for 10 minutes, cover, turn off the heat, and let sit for 30 minutes; turn the heat back on, cook for another 10 minutes, then cover and let sit until the mung beans have bloomed and softened; drain.
- Blend the mung beans with the granulated sugar, instant coconut milk, and water until smooth.
- Cook the mung bean mixture in a pot with the salt, vanilla, and margarine over low heat, stirring continuously, until thick and no longer sticky, then let cool.
- Roll the filling into small balls (about 4-5 grams each).
- For the skin, mix the glutinous rice flour, rice flour, granulated sugar, mashed steamed potato, salt, and baking powder, stir the dry ingredients until combined.
- Add warm water gradually, then knead by hand until combined.
- Take about 13-14 grams of the dough, roll into a ball, flatten, fill with the mung bean filling, wrap tightly, and roll into a ball again.
- Roll in sesame seeds, pressing gently so they stick; repeat until all the dough is used.
- Fry over low heat, swirling with a slotted spoon to keep it round, until cooked and lightly browned, then remove and drain.
Cook Mode
RESEP ONDE - ONDE
Onde-Onde — Sesame Rice Balls with Mung Bean Filling
RESEP ONDE - ONDE
RESEP ONDE - ONDE
Bahan
isian :
kulit onde :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus kacang hijau kupas selama 10 menit, tutup, matikan api, diamkan 30 menit; nyalakan lagi, masak 10 menit lagi, lalu tutup dan diamkan hingga kacang hijau mekar dan empuk; tiriskan.
- Haluskan kacang hijau bersama gula pasir, santan instan, dan air menggunakan blender.
- Masak adonan kacang hijau halus dalam panci bersama garam, vanili, dan margarin dengan api kecil sambil terus diaduk hingga mengental dan tidak lengket lagi, lalu biarkan dingin.
- Bulatkan isian menjadi bola-bola kecil (sekitar 4-5 gram per bagian).
- Untuk kulit, campurkan tepung ketan, tepung beras, gula pasir, kentang kukus yang sudah dihaluskan, garam, dan baking powder, aduk bahan kering hingga rata.
- Tambahkan air hangat sedikit demi sedikit, lalu uleni dengan tangan hingga tercampur rata.
- Ambil sekitar 13-14 gram adonan kulit, bulatkan, pipihkan, isi dengan isian kacang hijau, bungkus rapat, dan bulatkan kembali.
- Gulingkan ke biji wijen, tekan-tekan sedikit agar menempel; lakukan hingga semua adonan habis.
- Goreng dengan api kecil sambil diputar-putar menggunakan serokan agar bentuknya bulat, hingga matang dan sedikit kecoklatan, lalu angkat dan tiriskan.
Ingredients
Filling:
Onde skin:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the peeled mung beans for 10 minutes, cover, turn off the heat, and let sit for 30 minutes; turn the heat back on, cook for another 10 minutes, then cover and let sit until the mung beans have bloomed and softened; drain.
- Blend the mung beans with the granulated sugar, instant coconut milk, and water until smooth.
- Cook the mung bean mixture in a pot with the salt, vanilla, and margarine over low heat, stirring continuously, until thick and no longer sticky, then let cool.
- Roll the filling into small balls (about 4-5 grams each).
- For the skin, mix the glutinous rice flour, rice flour, granulated sugar, mashed steamed potato, salt, and baking powder, stir the dry ingredients until combined.
- Add warm water gradually, then knead by hand until combined.
- Take about 13-14 grams of the dough, roll into a ball, flatten, fill with the mung bean filling, wrap tightly, and roll into a ball again.
- Roll in sesame seeds, pressing gently so they stick; repeat until all the dough is used.
- Fry over low heat, swirling with a slotted spoon to keep it round, until cooked and lightly browned, then remove and drain.
Cook Notes
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