Onde-Onde (Indonesian Sesame Balls)

Ingredients

• 150g glutinous rice flour
• 50g medium protein wheat flour
• 50g sugar
• 1/4 tsp salt
• 150ml warm water (adjust as needed)
• 1/2 tsp vanilla extract (optional)
• 100g sesame seeds (white or mixed)

• 100g peeled green beans (soaked and steamed until tender) OR store-bought mung bean paste
• 50g sugar (adjust to taste)
• 1/4 tsp salt
• 50ml thick coconut milk
• 1-2 pandan leaves (optional, knotted)

Instructions

1. Prepare the Filling: In a non-stick pan, combine steamed green beans (or mung bean paste), sugar, salt, coconut milk, and pandan leaves (if using). Cook over medium-low heat, stirring continuously, until the mixture thickens and forms a smooth, pliable paste. Remove pandan leaves. Let cool completely, then roll into small balls (about 10-15g each).
2. Prepare the Skin: In a large bowl, combine glutinous rice flour, wheat flour, sugar, and salt. Gradually add warm water and vanilla extract (if using), kneading until a smooth, pliable dough forms. The dough should be soft but not sticky.
3. Assemble Onde-Onde: Take a small portion of the dough (about 20-25g), flatten it into a disc. Place one filling ball in the center, then carefully bring the edges of the dough together to enclose the filling. Roll gently between your palms to form a smooth ball.
4. Coat with Sesame Seeds: Prepare a bowl of water and a bowl of sesame seeds. Dip each Onde-Onde ball briefly into the water (just enough to make it sticky), then immediately roll it in the sesame seeds, pressing gently to ensure an even coating.
5. Fry Onde-Onde: Heat enough oil in a deep pan or wok over medium-low heat. The oil should be warm, not hot, to prevent the Onde-Onde from bursting. Carefully place the Onde-Onde into the warm oil.
6. Cooking Process: Fry slowly, stirring occasionally to ensure even cooking and browning. As the Onde-Onde cooks, it will float to the surface and expand. Increase heat slightly to medium once they start floating. Continue frying until golden brown and crispy on the outside. This usually takes 10-15 minutes.
7. Drain: Remove Onde-Onde from the oil with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
8. Serve: Serve warm.