Onde-Onde Mojokerto (Sesame Balls with Mung Bean)
Onde-Onde Mojokerto
Fried glutinous rice balls coated in sesame with a sweet mung bean filling. Mojokerto is known as the town of onde-onde.
- Time
- 1 hr 15 min
- Serves
- 20 people
- Origin
- East Java
- Type
- Cakes & Snacks
Ingredients
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Dough
Filling
How to Make
Filling: soak the mung beans for 2 hours, steam until soft and mash. Cook with the sugar, salt and pandan until it holds together. Cool and roll into 15 g balls.
Dough: mix the flours, sugar, salt and potato. Add the warm water little by little while kneading until smooth.
Take 30 g of dough, flatten it, fill with a mung bean ball and roll tightly.
Dip briefly in water, then roll in sesame, pressing gently.
Put them into warm, not hot, oil and then turn on a low flame. Fry, pressing gently with a spatula so they puff.
Fry until golden, lift out and drain.
Kitchen tip
Starting in warm oil lets the shell puff without cracking. The potato keeps the shell soft even once cool.
Questions
Where does Onde-Onde Mojokerto (Sesame Balls with Mung Bean) come from?
Onde-Onde Mojokerto is a traditional dish from East Java (capital: Surabaya), in the Java region of Indonesia.
How long does Onde-Onde Mojokerto (Sesame Balls with Mung Bean) take to make?
It takes about 1 hr 15 min in total to make 20 servings, including preparation.
What is the secret to a good Onde-Onde Mojokerto (Sesame Balls with Mung Bean)?
Starting in warm oil lets the shell puff without cracking. The potato keeps the shell soft even once cool.
