Kuih Onde Onde, known as sesame balls, is a beloved Malaysian snack adored for its delightful combination of flavors and textures. Made with glutinous rice flour, black sesame seeds, and palm sugar, this treat is a popular favorite found in local markets, street stalls, and food courts all over the country.
To create Bom Bijan, a mixture of black sesame seeds and palm sugar is finely ground into a paste, which is then shaped into small balls. Separately, a dough made of glutinous rice flour, sugar, and water is prepared and divided into small pieces. Each piece of dough is flattened and filled with the black sesame paste before being rolled into a ball.
These balls are deep-fried until their outer layer becomes crispy and golden brown. The frying process causes the sesame paste to expand and burst out of the dough, resulting in a unique and crunchy texture. The final product is a small, round, and crispy snack with a delectable sweetness and nutty flavor from the black sesame filling.
Bom Bijan is cherished as a delightful snack or dessert, with its popularity soaring during festive occasions like Chinese New Year. You can also find it being served at dim sum restaurants, adding a sweet touch to the variety of dim sum dishes available.
(Makes a dozen)
INGREDIENTS:
120g Glutinous Rice Flour
20g Plain Flour
A pinch Salt
100ml Water
Sesame Seeds - for rolling
FILLING:
50g + 50g Palm sugar /White Sugar
50ml Water
150g grated Coconut
1 Screwpine Leaf ( pandan leaf)
- Heat up sugar & water until boiled. Add the rest & cook for a while.
Lastly add one spoon of flour. Stir .
METHOD:
1. Mix all ingredients to form a soft dough.
Divide into 12 balls.
Flatten each ball, place a ball of filling & wrap.
Roll onto sesame seeds.
2. Deep fry until golden.
Enjoy!!!
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