This crimson bean onde cake is a variation of onde cake crammed with “tausa” which is a sort of candy bean paste, often crimson beans or inexperienced beans, cooked with sugar. If crimson beans are used, the “tausa” (pasta) might be barely black-brown in shade, whereas if you happen to use inexperienced beans, the “tausa” (pasta) might be barely yellowish white in shade.
125 gr glutinous rice flour
15 gr rice flour
50 gr sugar
1/8 tsp vanilla
150 ml water
100 gr sesame
MATERIAL CONTENTS :
200 gr boiled crimson beans/in cans
50 ml water
100 gr sugar
1/8 tsp vanilla powder
1 pandan leaf
2 tbsp cooking oil
HOW TO MAKE :
1. For Filling: Puree crimson beans. Prepare dinner with different components besides cooking oil till clean. Then add cooking oil, combine nicely, carry.
2. Boil water, sugar, and vanilla till boiling, take away from warmth. Let the nails heat.
3. For the pores and skin: Combine the glutinous rice flour and rice flour, then add the sugar water little by couple of minutes kneading till clean.
4. Let the dough relaxation for quarter-hour. Take 1 tablespoon of flour dough, fill with stuffing, kind a ball. Put aside.
5. Dip in water briefly, roll in sesame, balls.
6. Warmth the oil and a frying pan with a small quantity of water. Fry the onde till brown and cooked. Raise and serve.
For: 16 items