Ingredients:(Gelin Budu – Bride’s Thighs (Rice Croquettes))
[For the filling]
300 g ground beef or lamb
1 onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped fresh parsley
¼ teaspoon salt
Pinch of ground black pepper
[For the shell]
250 g (1 cup) rice, rinsed
500 ml (2 cups) water
1 teaspoon salt
2 tablespoons flour
Vegetable oil, for deep-frying
Directions:(Gelin Budu – Bride’s Thighs (Rice Croquettes))
In a medium bowl, mix all the filling ingredients together. Cook the meat mixture over medium heat for 15 minutes.
Boil the potato until tender. Meanwhile, in a large pot over high heat, bring the rice, water and salt to a boil. Reduce the heat to medium and cover the pot. Steam the rice for 20 minutes.
Peel the boiled potato. Pour the rice into a large bowl, crush the potato with your hand into the bowl and mix until well combined. Sprinkle on the flour and knead the mixture until smooth and dough-like.
Divide the mixture into 16 equal pieces and, with wet hands, roll each piece between your palms into a ball.
Place a ball in your left hand and press your right index finger down the middle to make a hole. Move your thumb in the hole while squeezing and turning the ball to form a bowl-shaped shell. Keep your hands wet for a thin, smooth shell and to seal any cracks.
Stuff the shell with a teaspoon of the filling. Seal the opening with wet fingers and shape into an oval. Repeat with the remaining balls.
Fill a large pot about 4 cm deep with oil and place it over medium heat. Once the oil is hot, deep-fry the gelin budu in batches of 5 to 6, stirring gently with a slotted spoon, until golden brown. Serve warm.