INGREDIENTS
225 grams of glutinous rice flour
25 grams sago flour
20 grams of sugar (about - about 2 tablespoons)
1 whole egg size, shake loose
1/2 teaspoon salt
1/2 tsp
Vanilla150-160 ml of warm water (hot water not boiling)
200 grams white sesame, roasted
Cooking oil (deep frying)
contents:
150 grams of green beans peeled
75 grams sugar
80 ml coconut milk
1 sheet of pandan leaves,
1/4 tsp Vanilla
1/4 teaspoon salt
Here's how:
1. Content: soak kecang green peel with hot water for 1 hour or more, drained, steamed until cooked. Then Blender (puree) peeled green beans steamed earlier. Save it in the wok / pan over low heat. Pour the coconut milk, sugar, salt and vanilla, stirring until dough is solid and easy in pulung, taste, lift and shape of spheres with a size according to taste.
2. Skin: Mix glutinous rice flour, corn starch farmer, eggs, sugar, salt, and vanilla until well blended.
3. Add warm water little by little, until the dough can pulung / in shape.
4. Take the dough taste, pipihkan, put the dough, shape dough round the back to cover the contents. Roll into sesame Sangari, a little on tap by hand. Repeat until all the dough is finished in shape.
5. Put the mixture into a warm oil all over a low heat, then enlarging the fire to medium heat. Fried while continuing stirring slowly, until Onde floats and overcooked (only briefly fry them - would look if it were Onde ripe). Lift. and Drain.
Note:
1. Consider the step frying pan. Onde not necessary in a fire and fry in very hot oil, so onde will be easily broken.
2. The dough skin when in the form of not too thin and the contents are not too much, because it will lead to break easily when fried.
3. The dough skin can be given a few drops of dye to color variations on onde.
4. The dough skin can be extra 1 tsp water whiting, to produce a dough skin denser / chewy / durable. (If you like).
Source Picture from facebook resep masakan lezat
Tidak ada komentar:
Posting Komentar