Ramadhan Special Recipe - Choco Onde

A modern chocolate twist on the classic Indonesian sesame ball, featuring a rich cocoa crust and a chocolate-infused mung bean filling.

Mung Bean Filling

Ingredients

• 125g Peeled mung beans

• 45g Granulated sugar

• 70g Water

• 60g Coconut milk

• 2g Salt

• 1 Pandan leaf

• 10g Tulip Chocolate Filling

Instructions

1. Soak the peeled mung beans for several hours or as needed.

2. Cook the water, coconut milk, pandan leaf, mung beans, sugar, and salt until cooked through. Stir constantly to prevent burning.

3. Once the mixture has thickened, add the Tulip Chocolate Filling. Stir until the chocolate is melted and well combined.

4. Remove from heat and let it cool. Once cooled, scoop and roll the filling into 10g balls. Set aside.

Onde-Onde Dough (Skin)

Ingredients

• 100g Mashed potatoes (steamed and finely mashed)

• 50g Coconut milk

• 160g Water

• 2g Pandan leaf (or 1 small leaf)

• 80g Granulated sugar

• 2g Salt

• 240g Glutinous rice flour

• 20g Tulip Cocoa Powder Bordeaux

• 10g Baking powder

• White sesame seeds (for coating)

Instructions

1. Ensure the steamed potatoes are mashed until completely smooth.

2. Boil the coconut milk, water, pandan leaf, sugar, and salt. Remove from heat and let it sit until warm.

3. In a bowl, mix the glutinous rice flour, cocoa powder, and baking powder with the mashed potatoes.

4. Gradually pour the warm coconut milk mixture into the flour and potato mix. Knead until the dough is smooth and no longer sticks to your hands.

Frying & Assembly

1. Divide the dough into 35g portions.

2. Flatten a portion of the dough, place a 10g ball of filling in the center, and wrap the dough around it. Roll until perfectly round.

3. Lightly dampen the surface of the ball with water, then roll it in sesame seeds until fully coated.

4. Fry in hot oil over medium heat until they expand and turn a deep, beautiful color. Drain and serve.