Kue Onde Onde or Sesame Seed Balls or Jin Dui

Kue maco, that's what I called them during my childhood  I remembered my neighbour  made this kue almost  everyday, their kue maco is very yummy..so crispy and chewy. I always nagged my mum to buy some for me after school, the way I  ate this  kue was to sandwich it between a piece of paper towel to get rid off all of the oil from them. How do you eat them?.

In my country, kue onde is made with glutinous rice flour and filled with mung bean paste .

These day I make my own, because I can't find them with mung bean filling in Sydney.They always have red bean filling in it. It's not because I don't like red bean, it's just my taste buds  are still not used to that flavour in this kue onde.

Here is the recipe that I learnt from my trial in my kitchen:

For the filling ( Mung bean paste)

200 gr skinless mung bean soaked in water for 2 hours or more (to reduce cooking time).You can skip this but you will have to cook them longer.

250 ml water

pandan leaf

enough sugar to taste

Boil them together until the mungbean is soft, take the pandan leaf out. Strain all of the water. You can fry the mung bean paste with a little bit of oil so the filling will be dry. Cool, and then form them to become a little ball.

For the skin

200gr glutinous rice flour

4 tbsp rice flour

40 gr sugar

warm water/ warm coconut milk less than 1 cup until it does not stick to your finger.

salt 1/2 tsp

little dash of vanilla essence

Mix all of them together.

for coating

sesame seeds.

to assemble them

form the skin dough into a long rod, and cut into equal parts, roll the pieces into balls and press flat, wrap a piece of mung bean paste in each and seal, roll them in sesame seed to coat. Deep fry them.

Note: Don't fry them using high heat, because will darken outside the skin easily and uncook inside.

 ======Enjoy======