Onde-onde

Soft glutinous rice balls, enveloped in the warm aroma of steamed sweet potatoes, hold a sweet mung bean filling at their heart. Covered in crunchy golden sesame seeds, each bite offers a harmony of flavors—a savory exterior, a sweet melt-in-your-mouth center, and a tempting textured edge. An elegant and characterful traditional snack, perfect enjoyed warm or with a relaxing cup of tea.

Ingredients

Steps

How to make the filling: Soak the mung beans for 4 hours. Drain the soaked mung beans and transfer them to a saucepan.
Boil with 350 ml of water over medium heat until the water reduces, turn off the heat. Let the steam disappear, then blend until smooth.
Heat a Teflon pan/wok, add finely ground green beans, add (70g granulated sugar, 1/4 teaspoon salt, and 10g glutinous rice flour, dissolve with a little water (for thickening)), stir well, then add 35 ml cooking oil, stir well until the dough is smooth and can be shaped into balls, turn off the heat, remove and set aside
Wait for it to cool slightly. Then roll it into balls of about 10-12 grams, set aside.
How to make onde-onde skin;
Prepare a container, mix the sticky rice flour (200g sticky rice flour, 50g mashed potatoes, 5 tablespoons of granulated sugar, 1/4 teaspoon of salt) add warm water (190 ml warm water) little by little, stop when it can be shaped.
Take ± 21-23 grams of dough, flatten it, add the filling, then make it into a ball.
Do this until the dough is finished then
Dip the dough into water then roll it in sesame seeds while pressing gently, so that the sesame seeds stick perfectly.
Set aside, do this until the dough is finished.
Next, prepare a frying pan and add enough cooking oil. Place the onde-onde into the oil that is not yet hot (to prevent them from exploding when fried), using low heat first.
After the onde-onde floats, raise it to medium heat. Don't forget to turn it over.
Fry until golden brown, then remove from heat.
Drain
Ready to serve Yields approximately 22 onde-onde