A legendary trio of market snacks (jajanan pasar) that's rarely missing from a syukuran (thanksgiving gathering): chewy red Kue Ku filled with sweet mung bean paste, crispy sesame-coated Onde-onde with a melt-in-your-mouth filling, and colorful layered Kue Pepe with its signature chewy-sweet Betawi flavor. All three are made from simple ingredients, but they do require a bit of patience to get the texture just right—perfect if you want to learn how to make authentic market snacks at home.
🧂 Ingredients
🍽️ Servings: 30
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams (for Kue Ku) Glutinous rice flour
- 25 grams (for Kue Ku) Tapioca flour
- 150 ml (for Kue Ku) Warm water
- a few drops Red food coloring
- 2 tbsp (for greasing the mold) Cooking oil
- to taste for lining the steamer Banana leaf
- 200 grams (Kue Ku filling) Peeled split mung beans
- 100 grams (for the mung bean filling) Granulated sugar
- 100 ml (for the mung bean filling) Thick coconut milk
- 2 leaves Pandan leaves
- 1/2 tsp Salt
- 300 grams (for Onde-onde) Glutinous rice flour
- 30 grams (for Onde-onde) Tapioca flour
- 100 grams (for Onde-onde) Steamed and mashed potato
- 50 grams (for the Onde-onde dough) Granulated sugar
- 100 ml (for Onde-onde) Warm water
- 150 grams (for coating the Onde-onde) White sesame seeds
- 150 grams (Onde-onde filling) Peeled split mung beans
- 80 grams (Onde-onde filling) Granulated sugar
- 600 ml (for frying) Cooking oil
- 200 grams (for Kue Pepe) Rice flour
- 50 grams (for Kue Pepe) Tapioca flour
- 600 ml (for Kue Pepe) Thin coconut milk
- 200 grams (for Kue Pepe) Granulated sugar
- 1/2 tsp (for Kue Pepe) Salt
- to taste Green food coloring (pandan paste)
- to taste Pink food coloring
🛒 Products You Might Need
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Make the mung bean filling (for both Kue Ku & Onde-onde at once, 350 grams of mung beans total): Soak the peeled split mung beans for 1 hour, then steam for 20 minutes until soft.
- 2 Mash the steamed mung beans while still warm, then mix with coconut milk, sugar, pandan leaves, and a pinch of salt. Cook over low heat, stirring, until the mixture is smooth and can be shaped into balls. Remove from heat and let cool. Divide in half: one portion for the Kue Ku filling, the other for the Onde-onde.
- 3 Make the Kue Ku dough: Mix the glutinous rice flour and tapioca flour, add red food coloring that has been diluted with a little water, then pour in warm water a little at a time while kneading until smooth and moldable.
- 4 Take a portion of the Kue Ku dough, flatten it, fill with a ball of the mung bean filling, then shape back into a ball and press into a Kue Ku mold that has been greased with oil so the pattern prints neatly.
- 5 Release from the mold, place on a piece of banana leaf, then steam for 15-20 minutes over medium heat. Once cooked, brush the surface with a little oil so it looks glossy and doesn't stick.
- 6 Make the Onde-onde dough: Mix the glutinous rice flour, tapioca flour, mashed potato, and sugar until well combined. Pour in warm water a little at a time while kneading until the dough is smooth and no longer sticks to your hands.
- 7 Take a portion of the Onde-onde dough, flatten it in the palm of your hand, fill with a ball of the mung bean filling, then shape into a ball, making sure the filling is completely sealed so it doesn't burst while frying.
- 8 Moisten the surface of each Onde-onde ball with a little water, then roll in the sesame seeds until evenly coated all over.
- 9 Heat oil over low-medium heat, then fry the Onde-onde, occasionally pressing them gently with a spoon so they puff up fully. Fry until golden and cooked through, then remove and drain.
- 10 Make the Kue Pepe batter: In a pot, mix the rice flour, tapioca flour, sugar, and salt, then pour in the thin coconut milk a little at a time while stirring until no lumps remain.
- 11 Cook the Kue Pepe batter over low heat, stirring constantly, until it thickens slightly (do not let it fully cook through), then remove from heat and divide into 3 portions: plain white, pandan green, and pink.
- 12 Prepare a baking pan greased with oil and lined with banana leaf. Steam the empty pan for 5 minutes, then pour in the first layer of batter about 0.5 cm thick and steam for 5 minutes until set.
- 13 Continue pouring the next color layers in turn, steaming each one for 5 minutes until set before adding the next layer, until all the batter is used and the pan is full of layers.
- 14 Steam the final layer for 20 minutes over medium heat so the whole cake cooks through completely and turns chewy. Remove from the steamer and let cool completely before slicing for neat pieces.
💡 Tips
• For a smooth, cohesive mung bean filling that won't fall apart, make sure the mung beans are steamed until fully tender before mashing them while still warm.
• When frying the Onde-onde, use low heat from the start rather than turning it up right away, so the inside cooks through evenly and the outside doesn't burn first.
• Gently press the Onde-onde with a wooden spoon while frying to help the dough puff up fully and become hollow inside.
• Kue Pepe will be much easier to slice neatly if you chill it in the refrigerator for 30 minutes after steaming before cutting it into pieces.
📊 Nutrition Facts / serving
145
Calories (kcal)
3 g
Protein
4 g
Fat
24 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊