(Javanese language: Ondhe-ondhe)
You will need
For the filling:
- 125 gr peeled mung beans, soaked for 2 hours and drained
- 125 gr granulated sugar
- 175 cc water
- 2 pandan leaves, torn and tied up in a bundle.
For the skin:
- 275 gr glutinous flour
- 50 gr rice flour
- ½ tsp salt
- 3 tbs lime paste solution
- 150 cc warm water
- 250 gr sesame seeds
- 750 cc cooking oil
What You do
- Make the filling:. steam the peeled m ung beans until soft (about 15 minutes), then remove and pound. Cook the pounded mung bean paste with the granulated sugar, water, and the pandanuleaves over a low flame. Stir continuously until it looks like thick porridge, remove and let cool. Divide into 25 parts and roll each one Into a ball.
- Make the skin: Blend the glutinous flour, rice flour, salt, and lime paste solution. Mix thoroughly. Pour in warm water little by little, kneading the dough until it is smooth and not sticky to the touch. Divide into about 25 pieces and roll them into balls.
- Take the glaze balls and flatten. Place one filling ball on each glaze ball and roll them together as big as table tennis ball. Make sure that the filling stays in the inside. Roll the balls in toasted sesame seeds until the surface is completely covered.
- Soak the rice balls in warm cooking oil for about 5 minutes before frying, then remove. Fry again with increasingly warmer cooking oil over a medium flame, while turning them over and over until they are golden brown and the glaze hardens. Remove and drain.
Note:
- Do not immediately fry the cake balls in hot cooking oil or the glaze will break while frying.
- Warm cooking oil is oil heated over a very low flame. If it becomes hot, turn off the heat until the oil cools down a bit.
- Lime paste solution is made of the chalky lime paste usually used for betel chewing, solved in water to an easy pouring consistency.
Serve 25 cake balls.
