Resep
Onde Onde with Mung Bean Filling
Bahan
Isian kacang hijau:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan kentang yang sudah dikukus lalu masukkan ke mangkuk.
- Tambahkan gula pasir dan garam lalu aduk sampai tercampur.
- Masukkan tepung beras ketan dan aduk asal rata.
- Panaskan air sampai mulai panas lalu tuang perlahan ke adonan sambil dilihat konsistensinya.
- Tambahkan minyak lalu uleni dengan tangan sampai adonan halus dan tidak terlalu basah.
- Tutup adonan dan diamkan sekitar 10 menit.
- Timbang kulit sekitar 20 gram dan isian kacang hijau sekitar 13 gram.
- Pipihkan kulit, isi dengan pasta kacang hijau, lalu bulatkan sampai rapat.
- Basahi permukaan bola dengan sedikit air lalu gulingkan di wijen putih sampai tertutup rata.
- Tekan-tekan wijen dengan tangan agar benar-benar menempel.
- Masukkan onde-onde ke minyak yang baru hangat dan goreng di api kecil.
- Goyang-goyangkan onde-onde agar tidak menempel dan warnanya merata.
- Goreng perlahan sampai onde-onde mengembang dan warnanya keemasan, lalu tiriskan.
Ingredients
Mung bean filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mash the steamed potato and put it into a bowl.
- Add sugar and salt and mix until combined.
- Add the glutinous rice flour and stir roughly to combine.
- Heat water until hot, then pour it into the dough gradually while watching the consistency.
- Add oil and knead by hand until the dough is smooth and not too wet.
- Cover the dough and rest it for about 10 minutes.
- Weigh out 20 gram dough portions and 13 gram mung bean fillings.
- Flatten the dough, fill it with mung bean paste, and seal it into a ball.
- Dampen the surface with a little water and roll it in white sesame seeds until fully coated.
- Press the sesame seeds in with your hands so they stick properly.
- Lower the onde onde into barely warm oil and fry over low heat.
- Keep shaking them so they do not stick and colour evenly.
- Fry slowly until they puff up and turn golden, then drain.
Cook Mode
Pasti jadi! ONDE ONDE!
Onde Onde with Mung Bean Filling
Pasti jadi! ONDE ONDE!
Pasti jadi! ONDE ONDE!
Bahan
Isian kacang hijau:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan kentang yang sudah dikukus lalu masukkan ke mangkuk.
- Tambahkan gula pasir dan garam lalu aduk sampai tercampur.
- Masukkan tepung beras ketan dan aduk asal rata.
- Panaskan air sampai mulai panas lalu tuang perlahan ke adonan sambil dilihat konsistensinya.
- Tambahkan minyak lalu uleni dengan tangan sampai adonan halus dan tidak terlalu basah.
- Tutup adonan dan diamkan sekitar 10 menit.
- Timbang kulit sekitar 20 gram dan isian kacang hijau sekitar 13 gram.
- Pipihkan kulit, isi dengan pasta kacang hijau, lalu bulatkan sampai rapat.
- Basahi permukaan bola dengan sedikit air lalu gulingkan di wijen putih sampai tertutup rata.
- Tekan-tekan wijen dengan tangan agar benar-benar menempel.
- Masukkan onde-onde ke minyak yang baru hangat dan goreng di api kecil.
- Goyang-goyangkan onde-onde agar tidak menempel dan warnanya merata.
- Goreng perlahan sampai onde-onde mengembang dan warnanya keemasan, lalu tiriskan.
Ingredients
Mung bean filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mash the steamed potato and put it into a bowl.
- Add sugar and salt and mix until combined.
- Add the glutinous rice flour and stir roughly to combine.
- Heat water until hot, then pour it into the dough gradually while watching the consistency.
- Add oil and knead by hand until the dough is smooth and not too wet.
- Cover the dough and rest it for about 10 minutes.
- Weigh out 20 gram dough portions and 13 gram mung bean fillings.
- Flatten the dough, fill it with mung bean paste, and seal it into a ball.
- Dampen the surface with a little water and roll it in white sesame seeds until fully coated.
- Press the sesame seeds in with your hands so they stick properly.
- Lower the onde onde into barely warm oil and fry over low heat.
- Keep shaking them so they do not stick and colour evenly.
- Fry slowly until they puff up and turn golden, then drain.
Cook Notes
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