Best 2 Onde Onde Recipes
**Onde-Onde: A Sweet and Savory Indonesian Glutinous Rice Ball Treat**
Onde-onde is a traditional Indonesian snack made from glutinous rice flour and filled with a variety of sweet or savory fillings. The name "onde-onde" means "ball-shaped" in Indonesian, referring to the distinctive round shape of this popular treat. These delectable rice balls are commonly found in street markets, food stalls, and traditional Indonesian restaurants across the country.
Onde-onde typically consists of a chewy glutinous rice exterior that is coated in grated coconut. The fillings can range from sweet options like sweetened mung beans, palm sugar, or grated coconut, to savory choices such as minced meat, vegetables, or shrimp. The rice balls are then deep-fried until golden brown and crispy, creating a delightful contrast between the soft and chewy interior and the crunchy outer layer.
In this article, we present two irresistible onde-onde recipes: one filled with sweet mung beans and the other featuring a savory minced chicken filling. Both recipes provide step-by-step instructions, ingredient lists, and helpful tips to guide you in creating these delicious Indonesian treats. Whether you prefer sweet or savory flavors, these onde-onde recipes are sure to satisfy your cravings and offer a taste of authentic Indonesian cuisine.
ONDE-ONDE
Onde-onde (also spelled as ondeh-ondeh) are made with pandan (screwpine leaf) infused dough and filled with Gula Melaka or palm sugar. Roll them with grated coconut before serving.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g/2 oz.) and drop it into boiling water.
- When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form a smooth dough. Cover the dough and set aside for about 15 minutes.
- Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
- Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with Gula Melaka or palm sugar. Roll it in your palms to form a smooth ball. Repeat the same until all ingredients are used up.
- Cook the onde-onde balls in boiling water. When they float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the onde-onde with grated coconut and serve immediately.
Nutrition Facts : Calories 273 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 124 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ONDE ONDE
These Indonesian dessert dumplings traditionally call for fresh coconut, which adheres to the brown-sugar-filled dumplings more readily than packaged coconut. Pandan, popular in Southeast Asian cooking, has a floral aroma and a slightly nutty flavor. It also adds a green tint to the dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Stir together flour, coconut milk, and salt in a medium bowl until a thick paste forms. Add pandan if desired, drop by drop, until dough is very pale green.
- With floured hands, roll 2 tablespoons dough into a ball, and use your thumb to make a deep indentation in center. Place 1/2 teaspoon sugar in center, pinch to enclose sugar, and press to seal. Roll into a ball. Roll in flour to coat lightly, and place on a parchment-lined baking sheet. Repeat with remaining dumplings.
- Bring a large pot of water to a boil. Add 6 dumplings, and gently stir to prevent them from sticking together. Cook until filling has melted, 10 to 12 minutes (you will need to remove a dumpling and break it open to check). Using a slotted spoon, transfer dumplings to a clean kitchen towel, rolling them gently to dry slightly. Repeat.
- Place coconut on a plate, and roll warm dumplings in coconut to coat. Let cool completely. Serve immediately, or wrap tightly in plastic. Dumplings are best the day they are made.
Tips:
- Select Glutinous Rice Carefully: The quality of glutinous rice is crucial; choose high-quality, medium-grain glutinous rice for a chewy and flavorful onde-onde.
- Achieve Perfect Stickiness: To ensure the onde-onde is perfectly sticky, soak the glutinous rice for at least 6 hours, preferably overnight, allowing the rice to absorb sufficient water.
- Balanced Sweetness: Use a combination of granulated sugar and brown sugar for a well-balanced sweetness in your onde-onde filling.
- Versatile Fillings: Experiment with diverse fillings to suit your preferences; consider sweet grated coconut, red bean paste, or a mix of both for a delightful flavor combination.
- Maintain Shape and Texture: For a crispy exterior and chewy interior, roll the onde-onde into balls, ensuring they are tightly packed and smooth to prevent cracking during frying.
- Frying Techniques: Deep-frying is preferred to achieve a crispy exterior; use medium heat to evenly cook the onde-onde without burning. Toss and turn them continuously for uniform browning.
- Enhance Flavor and Aesthetics: Before serving, coat the onde-onde in a mixture of granulated sugar and sesame seeds, adding a touch of sweetness and visual appeal.
Conclusion:
Onde-onde is an irresistible sweet treat that showcases the harmonious fusion of glutinous rice, fillings, and frying techniques. With careful selection of ingredients and attention to detail, creating perfectly chewy onde-onde with a crispy exterior is a rewarding culinary endeavor. Experimenting with fillings and presentation can elevate this traditional delicacy into a memorable dessert experience. Whether you prefer the simple pleasure of onde-onde or indulge in creative variations, this recipe will guide you toward onde-onde bliss. Happy cooking and enjoy the delightful taste of homemade onde-onde!
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