Onde-onde

Nutrition · per serving

Steps

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.

   80 g cooked mung beans, well drained20 g palm sugar, finely chopped1 pinch salt
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.

   100 g glutinous rice flour15 g caster sugar1 pinch salt75 ml warm water
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.

   80 g cooked mung beans, well drained20 g palm sugar, finely chopped100 g glutinous rice flour15 g caster sugar75 ml warm water
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.

   35 g white sesame seeds75 ml warm water
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.

   500 ml neutral oil, for deep-frying
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.

Origin & History

Onde-onde are a beloved snack in Indonesia, especially in traditional markets and tea-time spreads. The sesame-coated glutinous rice ball has roots connected to Chinese jian dui, but in Indonesia it developed its own identity, often filled with sweet mung bean paste and enjoyed across the archipelago.