Onde-Onde

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the glutinous rice flour, tapioca flour, granulated sugar, and salt.

   Ca. 1 min.

2. 2

   Gradually add the warm water and pandan extract (if using) to the dry ingredients, mixing until a soft, pliable dough forms.

   Ca. 5 min.

   Kokkens note: The dough should be soft but not sticky. Adjust water slightly if needed.

3. 3

   Take a small portion of dough and flatten it into a disc in your palm.

4. 4

   Place some finely chopped palm sugar in the center of the dough disc.

5. 5

   Carefully seal the dough around the palm sugar, rolling it into a smooth ball.

   Kokkens note: Ensure there are no cracks to prevent the palm sugar from leaking during cooking.

6. 6

   Repeat with the remaining dough and palm sugar.

   Ca. 15 min.

7. 7

   Roll each formed ball in the white sesame seeds, ensuring it's evenly coated.

   Ca. 5 min.

8. 8

   Heat the vegetable oil in a deep pan or wok over medium heat.

   Ca. 3 min.

   Kokkens note: The oil should be hot enough to fry, but not smoking.

9. 9

   Carefully place the onde-onde balls into the hot oil, ensuring not to overcrowd the pan.

   Ca. 1 min.

   Kokkens note: Fry in batches if necessary.

10. 10

    Fry for about 8-10 minutes, turning occasionally, until golden brown and cooked through.

    Ca. 10 min.

    Kokkens note: The onde-onde will float to the surface when they are almost done.

11. 11

    Remove the onde-onde from the oil with a slotted spoon and drain on a wire rack lined with paper towels.

    Ca. 1 min.

12. 12

    Serve warm and enjoy immediately.