Onde-Onde Kacang: Sesame-Coated Mung Bean Balls
Crispy sesame-coated balls filled with sweet mung bean paste, a popular Chinese-Indonesian snack.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 250g glutinous rice flour
- 50g rice flour
- 100ml warm water
- Filling: 200g mung beans (boiled and mashed)
- 100g sugar
- 2 tbsp sesame seeds
- Oil for deep frying
👨🍳 Instructions
- Boil mung beans until soft, mash with sugar into paste
- Form paste into small balls
- Mix flours with warm water into dough
- Flatten dough, wrap around mung bean filling
- Roll in sesame seeds
- Deep fry on low heat until golden and crispy
- Drain and serve warm
❓Frequently Asked Questions
What is Onde-Onde Kacang: Sesame-Coated Mung Bean Balls?
Crispy sesame-coated balls filled with sweet mung bean paste, a popular Chinese-Indonesian snack.
Where does Onde-Onde Kacang: Sesame-Coated Mung Bean Balls come from?
Onde-Onde Kacang: Sesame-Coated Mung Bean Balls originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Onde-Onde Kacang: Sesame-Coated Mung Bean Balls difficult to make?
Onde-Onde Kacang: Sesame-Coated Mung Bean Balls requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Onde-Onde Kacang: Sesame-Coated Mung Bean Balls?
Store leftover Onde-Onde Kacang: Sesame-Coated Mung Bean Balls in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.