Onde-onde

Name: Onde-onde
Yield: 4
Ingredients: 60.0g Knorr Potato Flakes 500g; 125.0g Refined Sugar; 125.0g White glutinous rice flour; 65.0g Margarine; 125.0g Peeled green beans; 50.0g Granulated Sugar; 50.0g Coconut Milk; 2.0g Salt; 2.0g Vanilla; 200.0g White sesame seeds

A popular Indonesian snack. Easy to make, this sticky rice snack filled with sweet mung bean paste is perfect for any occasion.

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Making the Onde-onde Skin

Knorr Potato Flakes 500g 60.0 g
Refined Sugar 125.0 g
White glutinous rice flour 125.0 g
Margarine 65.0 g

Making the Filling

Peeled green beans 125.0 g
Granulated Sugar 50.0 g
Coconut Milk 50.0 g
Salt 2.0 g
Vanilla 2.0 g

Making the Onde-onde

White sesame seeds 200.0 g

Bakery & Pastry

Desserts

Indonesian

Margarine & Shortening

A popular Indonesian snack. Easy to make, this sticky rice snack filled with sweet mung bean paste is perfect for any occasion.

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Preparation

Making the Onde-onde Skin
- Heat water.
- Add Knorr Potato Flakes. Stir till becomes mashed potato. Set aside.
- Mix margarine, sticky rice flour, and refined sugar, stirring evenly.
- Add the mashed potato, knead until smooth.
Making the Filling
- Prepare blender, put in salt, vanilla, coconut milk, sugar, and peeled green beans, blend until smooth.
- Heat the pan.
- Pour the blended peeled green beans. Cook over low heat until it becomes a paste.
Making the Onde-onde
- Take the onde-onde skin mixture, thin it, and place the filling batter of the onde-onde into it.
- Round into one. Repeat until the batter runs out.
- Dip the onde-onde in water, then coat with white sesame seeds.
- Fry until golden yellow. Onde-onde ready to be served.