📝 About This Recipe
Onde-Onde is a beloved jewel of Indonesian 'Jajanan Pasar' (market snacks), featuring a delightfully chewy glutinous rice crust coated in toasted sesame seeds. Inside lies a heart of sweet, velvety mung bean paste that offers a beautiful textural contrast to the crispy exterior. These golden spheres are a testament to Indonesia's rich culinary heritage, blending nutty, sweet, and savory notes into one perfect, portable bite.
🥗 Ingredients
Sweet Mung Bean Filling
- 150 grams Peeled split mung beans (soaked for at least 4 hours or overnight)
- 100 grams Granulated sugar (adjust to taste)
- 100 ml Coconut milk (thick variety for richness)
- 1/4 teaspoon Salt
- 1 piece Pandan leaf (tied into a knot)
Glutinous Rice Dough
- 250 grams Glutinous rice flour (sifted)
- 50 grams Rice flour (adds structure and prevents collapsing)
- 50 grams Mashed potatoes (steamed and finely mashed while hot)
- 75 grams Granulated sugar
- 200 ml Warm water (approximately; add gradually)
- 1/2 teaspoon Salt
Coating and Frying
- 150 grams White sesame seeds (raw)
- 1 bowl Water (for dipping to help seeds stick)
- 1 liter Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Steam the soaked mung beans for 20-25 minutes until soft and tender. While still hot, mash them thoroughly or blend with a splash of coconut milk until smooth.
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2
In a non-stick pan, combine the mashed mung beans, sugar, 100ml coconut milk, salt, and pandan leaf. Cook over medium-low heat, stirring constantly until the mixture thickens and can be formed into a ball.
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3
Allow the filling to cool slightly, then divide and roll into small balls (about 10-12g each). Set aside on a tray.
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4
In a large mixing bowl, combine the glutinous rice flour, rice flour, sugar, salt, and the warm mashed potatoes. Mix until well incorporated.
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5
Gradually pour the warm water into the flour mixture while kneading by hand. Stop adding water once the dough is smooth, elastic, and no longer sticks to your hands.
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6
Divide the dough into portions of about 25-30g each. Roll them into smooth spheres.
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7
Flatten a dough ball in your palm to create a well. Place a mung bean ball in the center, wrap the dough around it, and pinch to seal tightly. Roll it between your palms to ensure it is perfectly round.
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8
Quickly dip the ball into a bowl of water, then roll it in the sesame seeds, pressing gently so the seeds adhere firmly to the surface.
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9
Fill a cold wok or deep pan with enough oil to fully submerge the balls. Place the Onde-Onde into the COOL oil before turning on the heat.
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10
Turn the heat to low-medium. As the oil warms, the Onde-Onde will begin to float. Use a slotted spoon to gently rotate them constantly for even cooking.
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11
Once the balls float, slightly increase the heat to medium. Continue to press them down gently into the oil; this helps them expand and creates a hollow, airy texture.
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12
Fry until the sesame seeds are golden brown and the crust feels firm and crisp (about 10-15 minutes total). Drain on paper towels and serve warm.
💡 Chef's Tips
The secret to non-exploding Onde-Onde is starting with cool or lukewarm oil and heating it gradually. Adding mashed potato to the dough ensures the balls stay soft and chewy even after they have cooled down. Make sure there are no air bubbles trapped between the filling and the dough to prevent bursting during frying. If the sesame seeds fall off, you likely didn't dampen the dough enough or press the seeds in firmly enough before frying. Always use raw sesame seeds; pre-toasted seeds will burn and turn bitter during the deep-frying process.
🍽️ Serving Suggestions
Serve warm alongside a cup of hot Jasmine tea or Javanese ginger tea (Wedang Jahe). Pair with other Indonesian snacks like 'Kue Ku' or 'Risol' for a complete traditional afternoon tea spread. For a modern twist, serve with a side of coconut condensed milk for dipping. Best enjoyed within 4-6 hours of frying for the ultimate crispy-chewy experience.