Onde-onde

Ingredients

Instructions

1. 1

   Mash the cooked mung beans with the palm sugar and a pinch of salt until smooth enough to hold together. Divide into 4 equal portions and roll into small balls. If the mixture feels sticky, press and roll it firmly; it should be compact so it does not leak during frying.

2. 2

   In a bowl, mix the glutinous rice flour, caster sugar, and a pinch of salt. Add the warm water gradually and knead just until a soft, smooth dough forms. It should feel pliable like soft modelling clay, not wet; if needed, add a few extra drops of water or a light dusting of flour.

3. 3

   Divide the dough into 4 equal pieces. Flatten one piece into a disc, place a mung bean ball in the centre, and wrap the dough around it, pinching to seal completely. Roll gently until smooth. Repeat with the remaining dough and filling.

4. 4

   Spread the sesame seeds on a plate. Lightly moisten each dough ball with a few drops of water, then roll in the sesame seeds until fully coated, pressing gently so the seeds adhere well. A thorough coating helps prevent cracking and gives even colour.

5. 5

   Heat the oil in a small deep pan to about 150–160°C. Fry the sesame balls in batches over medium-low heat for 6–8 minutes, turning often. As they begin to float, gently press and roll them against the side of the pan with a slotted spoon; this encourages them to expand evenly and stay round. They are done when golden and lightly puffed.

6. 6

   Lift out and drain briefly on a rack or paper. Let them rest for 2 minutes so the crust sets slightly, then serve warm while the outside is crisp and the centre is soft.

Nutrition per serving

Notes

• •Using pre-cooked mung beans keeps this beginner recipe within 30 minutes; canned or leftover steamed mung beans work well if very well drained.
• •Fry at moderate heat only. If the oil is too hot, the outside browns before the dough expands and the balls may crack.
• •Onde-onde are best eaten warm on the day they are made.
• •For a slightly richer filling, you can mash the mung beans extra smooth before shaping.

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