Onde-Onde Kacang Hijau Wijen (Sesame-Coated Sweet Rice Balls with Mung Bean Filling), Crispy and Sweetly Delicious

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• 300 grams white glutinous rice flour
• 50 grams low-protein all-purpose flour
• 100 grams steamed potato, mashed
• 60 grams granulated sugar
• 180 ml warm water
• 1/4 tsp salt
• 150 grams white sesame seeds
• 150 grams peeled split mung beans
• 80 grams granulated sugar for the filling
• 100 ml thick coconut milk
• 1 leaf pandan leaf
• 1/4 tsp salt for the filling
• 500 ml cooking oil

👩‍🍳 Instructions

1. 1 Make the filling: soak the peeled split mung beans in hot water for 30 minutes, then steam for 20-25 minutes until soft.
2. 2 Mash the steamed mung beans while still warm using a blender or by pounding until smooth.
3. 3 Cook the mashed mung beans together with sugar, coconut milk, pandan leaf, and salt over low heat, stirring continuously until the mixture is smooth and can be shaped, about 10-15 minutes. Let cool, then shape into small marble-sized balls and set aside.
4. 4 Make the dough: mix the glutinous rice flour, all-purpose flour, mashed potato, sugar, and salt in a large bowl, stir until well combined.
5. 5 Gradually pour in the warm water while kneading by hand until the dough is smooth, not sticky, and can be shaped. Adjust the amount of water as needed.
6. 6 Take a portion of the dough, flatten it in your palm, place one ball of mung bean filling in the center, then shape it into a ball, sealing it completely so the filling is fully covered.
7. 7 Moisten the surface of each onde-onde ball with a little water, then roll it in a bowl of sesame seeds until evenly coated all over.
8. 8 Repeat the process until all the dough and filling are used up, then arrange the finished onde-onde on a tray.
9. 9 Heat the cooking oil over low-medium heat. Fry the onde-onde in oil that isn't too hot so they cook evenly without burning too quickly.
10. 10 While frying, gently press the onde-onde with a wooden spoon or slotted spatula so they puff up perfectly and the sesame seeds don't fall off.
11. 11 Fry until the onde-onde turn golden brown and puffed up, then remove, drain off the oil, and serve while warm.

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📊 Nutrition Facts / serving

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