ONDE ONDE( GLUTINOUS RICE BALLS)

Onde Onde  is deep fried Glutinous Rice Balls.

DSCN7193

ONDE ONDE
© 2016 Liza W. Widjaja

 

This snack is very popular in Indonesia. eople called it a fried pastry that is coated with sesame seed. It’s crispy and lightly chewy on the outside. The inside is a large hollow cause by the expansion of the dough.

Here in the US most Chinese restaurant that serve Dimsum have this pastry.  It usually  filled with red bean paste, some with lotus seed, mug beans or black sesame paste.

This pastry is easy to make, long time ago my daughter made this pastry by her self and it was delicious.

 

DSCN7191

ONDE ONDE (GLUTINOUS RICE BALLS)
© 2016 Liza W. Widjaja

ONDE ONDE (GLUTINOUS RICE BALLS)

ONDE ONDE (GLUTINOUS RICE BALLS)
© 2016 Liza W. Widjaja

Filling :

1 1/2 cup red bean paste

Skin :

3 cups glutinous rice powder

1/2 cup sugar

1 cup water

1 cup white sesame seeds

Oil

ONDE ONDE (GLUTINOUS RICE BALLS)

ONDE ONDE (GLUTINOUS RICE BALLS)
© 2016 Liza W. Widjaja

ONDE ONDE (GLUTINOUS RICE BALLS)

ONDE ONDE (GLUTINOUS RICE BALLS)
© 2015 Liza W. Widjaja

ONDE ONDE (GLUTINOUS RICE BALLS)

ONDE ONDE (GLUTINOUS RICE BALLS)
© 2016 Liza W. Widjaja

ONDE ONDE (GLUTINOUS RICE BALLS)

ONDE ONDE (GLUTINOUS RICE BALLS)
© 2016 Liza W. Widjaja

Direction :

Filling : Divide red bean paste into 20 portions.

Skin:

Mix sugar & water until sugar is dissolved. Add glutinous rice flour to the mix sugar & water. Knead into a smooth dough.

Roll the dough into a long roll and cut it into 20 pieces.

Flatten a piece of dough into a 2 inch concave dough.

Place a portion of filling in the center and gather the edges of the dough to enclose the filling to seal.

Roll the filled dough into a small ball; deep lightly in water, remove and coat with sesame seeds.

Make the other balls in the same manner.

Heat oil, deep –  fry dough balls over medium heat for 5 minutes until expanded and golden.

Remove from the heat, drain on a paper towel and serve.

DSCN7193

ONDE ONDE (GLUTINOUS RICE BALLS)
© 2016 Liza W. Widjaja

 

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