ONDE WIJEN HITAM! Kenyal garing!
Resep
Black Sesame Onde-Onde (Sesame Balls)
Bahan
Isian:
Kulit:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai wijen hitam di wajan sampai harum, jangan sampai gosong, lalu angkat dan dinginkan.
- Blender wijen hitam bersama gula kastor sampai halus seperti pasir.
- Tambahkan garam dan mentega tawar suhu ruang yang sudah lembek, lalu aduk sampai menjadi paste.
- Simpan isian di freezer sekitar 15 menit sampai agak set dan mudah dibentuk.
- Timbang isian 12 sampai 15 gram per bagian, bulatkan dengan cepat, lalu simpan di kulkas.
- Campur tepung beras ketan, gula pasir, dan garam, lalu aduk sampai rata.
- Masukkan kentang kukus yang sudah dihaluskan dan minyak, aduk, lalu tuang air panas sampai menjadi adonan.
- Uleni adonan dengan tangan di atas meja sampai halus, licin, dan kalis, lalu tutup dengan kain basah supaya tidak kering.
- Timbang adonan kulit 20 gram per bagian lalu pipihkan dengan tangan.
- Isi dengan bola wijen hitam lalu tutup dan bulatkan tanpa menyisakan udara di dalamnya supaya tidak meletus saat digoreng.
- Basahi permukaan onde dengan air, gulingkan di wijen hitam sampai terbalut rata, lalu bulatkan sekali lagi supaya wijennya benar-benar menempel.
- Panaskan minyak sampai hangat saja lalu masukkan onde dan goyang-goyangkan supaya tidak lengket di dasar wajan.
- Goreng di api kecil sambil sesekali diputar sampai ondenya menggembung, mengapung, dan bagian adonannya golden brown, lalu angkat.
Ingredients
Filling:
Dough:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the black sesame seeds in a pan until fragrant but not burnt, then remove and let them cool.
- Blend the black sesame with the castor sugar until it is as fine as sand.
- Add the salt and the very soft room-temperature unsalted butter, then mix until it becomes a paste.
- Chill the filling in the freezer for about 15 minutes until firm enough to shape.
- Weigh out 12 to 15 g portions of filling, roll them quickly into balls, then keep them in the fridge.
- Mix the glutinous rice flour, sugar and salt until evenly combined.
- Add the mashed steamed potato and the oil, stir, then pour in the hot water until it comes together as a dough.
- Knead the dough by hand on the work surface until smooth and supple, then cover it with a damp cloth so it does not dry out.
- Weigh out 20 g portions of dough and flatten each one with your hands.
- Place a sesame ball in the centre, close the dough over it, and roll it up with no trapped air so it does not burst when fried.
- Wet the surface with water, roll it in black sesame seeds until fully coated, then roll it once more so the seeds stick firmly.
- Heat the oil only until warm, then lower the balls in and shake the pan gently so they do not stick to the bottom.
- Fry over low heat, turning occasionally, until the balls puff up, float, and the dough turns golden brown, then lift them out.
Cook Mode
ONDE WIJEN HITAM! Kenyal garing!
Black Sesame Onde-Onde (Sesame Balls)
ONDE WIJEN HITAM! Kenyal garing!
ONDE WIJEN HITAM! Kenyal garing!
Bahan
Isian:
Kulit:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai wijen hitam di wajan sampai harum, jangan sampai gosong, lalu angkat dan dinginkan.
- Blender wijen hitam bersama gula kastor sampai halus seperti pasir.
- Tambahkan garam dan mentega tawar suhu ruang yang sudah lembek, lalu aduk sampai menjadi paste.
- Simpan isian di freezer sekitar 15 menit sampai agak set dan mudah dibentuk.
- Timbang isian 12 sampai 15 gram per bagian, bulatkan dengan cepat, lalu simpan di kulkas.
- Campur tepung beras ketan, gula pasir, dan garam, lalu aduk sampai rata.
- Masukkan kentang kukus yang sudah dihaluskan dan minyak, aduk, lalu tuang air panas sampai menjadi adonan.
- Uleni adonan dengan tangan di atas meja sampai halus, licin, dan kalis, lalu tutup dengan kain basah supaya tidak kering.
- Timbang adonan kulit 20 gram per bagian lalu pipihkan dengan tangan.
- Isi dengan bola wijen hitam lalu tutup dan bulatkan tanpa menyisakan udara di dalamnya supaya tidak meletus saat digoreng.
- Basahi permukaan onde dengan air, gulingkan di wijen hitam sampai terbalut rata, lalu bulatkan sekali lagi supaya wijennya benar-benar menempel.
- Panaskan minyak sampai hangat saja lalu masukkan onde dan goyang-goyangkan supaya tidak lengket di dasar wajan.
- Goreng di api kecil sambil sesekali diputar sampai ondenya menggembung, mengapung, dan bagian adonannya golden brown, lalu angkat.
Ingredients
Filling:
Dough:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the black sesame seeds in a pan until fragrant but not burnt, then remove and let them cool.
- Blend the black sesame with the castor sugar until it is as fine as sand.
- Add the salt and the very soft room-temperature unsalted butter, then mix until it becomes a paste.
- Chill the filling in the freezer for about 15 minutes until firm enough to shape.
- Weigh out 12 to 15 g portions of filling, roll them quickly into balls, then keep them in the fridge.
- Mix the glutinous rice flour, sugar and salt until evenly combined.
- Add the mashed steamed potato and the oil, stir, then pour in the hot water until it comes together as a dough.
- Knead the dough by hand on the work surface until smooth and supple, then cover it with a damp cloth so it does not dry out.
- Weigh out 20 g portions of dough and flatten each one with your hands.
- Place a sesame ball in the centre, close the dough over it, and roll it up with no trapped air so it does not burst when fried.
- Wet the surface with water, roll it in black sesame seeds until fully coated, then roll it once more so the seeds stick firmly.
- Heat the oil only until warm, then lower the balls in and shake the pan gently so they do not stick to the bottom.
- Fry over low heat, turning occasionally, until the balls puff up, float, and the dough turns golden brown, then lift them out.
Cook Notes
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