Dining Indonesia

Onde - onde a round cake with a coconut wrapped in outer layers, Coupled with brown sugar and pandan aroma of this cake, the sweet taste of any increase is the perfect cake.

In Indonesia, this cake will be naming a lot, shape and taste. This cake raw material is not very different, from one region to another, depending on the characteristic of each region ideal ingredient to add Indonesia-sense on the cake this round.

When we visited the area Atjeh Nanggroe Darussalam, this cake is called a rom-rom elbow (elbow means fruit, fruit that is so rom-rom). The cookies we often encounter when Ramadan arrived, and as a menu for iftar and many also show - other events. And usually combined with fried bananas, dates and other pastries. Let’s try heading east aceh,

Northern Sumatra Region Melayu Deli in particular, the people there call it by name melaka fruit. Where this cake in a food offering ceremony banquet. Buah melaka is usually paired with bowsprit, lepat sweet, apam, cakes and cookies hard nuns who are placed in a tray. In the interpretation of the feast, this melaka cake symbolizes ethnic Chinese from Melaka.

for in this Jawabarat cake cake known as Klepon, and not much with other regional custom, this cake to be one particular dish on the show, sometimes with modifications, the taste and out of different shapes on the cake. Nationally and this cake is better known as onde-onde, where the cake dumplings are included in a particular meal or event. This cake is usually modified with sesame seeds as the outer shell and fried.

Recipes onde - onde
Material:
- 200g grated coconut meat
- 1 / 4 teaspoon salt, or to taste
- 250g glutinous rice flour
- 7-8 pandan leaves (mixed with 180ml of water to extract juice)
- Warm water
- 150g brown sugar, minced

how to make
1. Mix the grated coconut with salt and set aside.
2. Mix the glutinous rice flour with pandan juice a little time and work into dough. Add water if more moisture is needed to work into a fairly stiff dough. Knead until smooth.
3. Form small balls with the dough.
4. Make a hole in the center of each ball and a little chopped red sugar in it. Wrap the sugar in the dough and roll into a ball again.
5. cook, a few balls at a time, in boiling water. When the dough balls float to the surface, lift, and roll each ball in grated coconut mixed with salt.
6. ready to serve

onde - onde also fried with a sprinkling of sesame seeds