Onde-onde is a round fried cake coated in sesame seeds, with a chewy glutinous rice skin and a soft, sweet mung bean filling inside. This popular street market treat is loved across Asia, from Indonesia to China to the Philippines, offering an addictive combination of a crispy exterior and a soft, chewy interior. Perfect as an afternoon snack paired with warm tea.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams White glutinous rice flour
- 100 grams Steamed potato, mashed
- 50 grams Granulated sugar
- 150 ml Warm water
- 1/4 tsp Salt
- 150 grams Peeled mung beans, soaked for 2 hours
- 80 grams Granulated sugar for filling
- 50 ml Thick coconut milk
- 1 leaf Pandan leaf
- 1/4 tsp Salt for filling
- 150 grams White sesame seeds
- 500 ml Cooking oil
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👩🍳 Instructions
- 1 Make the filling: steam the mung beans, which have been soaked for 20 minutes, until soft, then mash while still hot.
- 2 Cook the mashed mung beans together with sugar, coconut milk, salt, and pandan leaf over low heat, stirring continuously until it becomes smooth and can hold its shape, about 10 minutes. Remove from heat, let cool, then shape into small balls about the size of a marble. Set aside.
- 3 Make the skin: mix the glutinous rice flour, mashed potato, sugar, and salt in a large bowl, stirring until well combined.
- 4 Pour in the warm water little by little while kneading with your hands until the dough is smooth and not sticky, with a consistency similar to modeling clay.
- 5 Take enough of the skin dough, flatten it in your palm, place one ball of mung bean filling in the center, then shape it into a ball, sealing tightly until the filling is completely covered.
- 6 Moisten the surface of the onde-onde ball with a little water, then roll it in sesame seeds until evenly coated all over.
- 7 Heat the cooking oil over low-medium heat. Fry the onde-onde, occasionally pressing down gently with a spoon so they puff up fully and cook evenly.
- 8 Fry until the skin turns golden yellow and crispy, about 8-10 minutes. Remove and drain on paper towels.
- 9 Serve the onde-onde while still warm so the skin stays crispy and the filling stays soft and sweet.
💡 Tips
• Use low heat while frying so the inside cooks through completely without burning the outer skin first.
• Adding steamed potato to the skin dough makes the onde-onde chewier and keeps it from hardening quickly once it cools.
• Gently press the onde-onde with a spoon while frying so they puff up evenly and hold a nicer round shape.
• Make sure the mung bean filling is completely cooled before shaping it so it's easy to roll and won't stick to your hands.
📊 Nutrition Facts / serving
220
Calories (kcal)
5 g
Protein
9 g
Fat
31 g
Carbs
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