Onde - onde kentang

I remembered when I lived in Perth I often came to canningvale to buy groceries. There, in Jakarta Asian store, we could find many Indonesian foods, but my eyes always came to this onde-onde. I don't know why, it was sooo tempting to me. At that time, it reminded me of my childhood, my hometown. It's nostalgic. And now, when I am already here, in my hometown, again this onde-onde reminds me of that canningvale market, of Perth. To me, onde-onde is really nostalgic!

Ingredients

The crust:

250 gr glutinous rice flour

50 gr potatoes, steamed and mashed

65 gr caster sugar

1/2 tsp salt

150 ml warm water

oil for frying

sesame seed for coating

The fillings:

150 gr mung bean, soaked overnight, steamed and mashed

125 ml coconut milk

1/2 tsp salt

130 gr sugar

2 pandan leaves

Methods

For the fillings: 

Cook all the ingredients on a low heat. Stir it constantly until it thickens and smooth.
Set aside. Remove the pandan leaves.

For the crust:

Combine the flour, potato, salt, and sugar. Mix well. Gradually pour the water, knead until the dough is smooth and elastic.

Divide the dough 20 gr each. Shape it into a ball.

Flatten the dough. Put enough filling in the centre. Roll it again.

Dip it quickly in water. Coat with sesame seeds.

Fry on slow heat until golden brown.

Source: Tabloid Saji