Ingredients
Crust
- 1 ½ glass of glutinous flour
- 1 tbsp sago flour
- Salt
- Sugar
- ½ glass of warm coconut milk made from ¼ grated whole coconut
- 1 white egg
- ½ glass of sesame seed
Filling
- 1 glass of peeled mug beans, soaked for 1-2 hours
- 1 pandan leaf
- ½ glass of icing sugar
- Salt
- 2 tbsp thick coconut milk
There are several steps in making this recipe. It is best to try the recipe if you have a lot of time. And how about making onde-onde for Chinese lunar New Year
Steps
- Crust: mix well glutinous flour, sago, salt, and sugar. Drizzle warm coconut milk while blind fold the mixture until smooth and can be shaped. Divide dough into 25. Let it rest and cover with plastic
- Filling: dry mug beans and steam it along with ½ knotted pandan leaf. Steam until smooth (steam it for about 30 mins). Remove and smash mug beans until become paste. Add sugar, salt, and ½ pandan leaf. Add coconut milk and stir until drained and the mixture can be shaped. Put 1 spoon of the dough and shape into ball.
- Put 1 spoon of the crust and roll it. Add filling to the crust, seal, and shape it like a ball. Repeat the steps for the rest of the dough. Dip balls into white egg. Roll out the balls into sesame seed and pressing well so the sesame can stick to the balls.
- Fry on the low heat until golden brown. Remove and serve.
