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Onde-Onde

Name: Onde-Onde
Prep time: PT45 minutes
Cook time: PT20 minutes
Total time: PT1 hour 5 minutes
Yield: 20
Cuisine: Indonesia
Ingredients: 300 g Glutinous rice flour (Also known as sweet rice flour.); 150-170 ml Warm water (Amount may vary slightly depending on flour absorbency. Start with 150ml and add more if needed.); 200 g Mung bean paste (Sweetened mung bean paste. You can buy this pre-made or make your own.); 100 g White sesame seeds (For coating. Toasting them lightly beforehand enhances flavor.); as needed undefined Vegetable oil (For deep frying. Use a neutral oil with a high smoke point.); 1 tablespoon Sugar (optional, for dough) (Adds a subtle sweetness to the dough.)

Indonesian Sesame Balls

Onde-onde are delightful Indonesian sweet treats made from glutinous rice flour, filled with sweet mung bean paste, and coated in sesame seeds before being deep-fried to a golden, puffed perfection. They are a popular snack with Chinese-Indonesian heritage.

準備時間45 minutes

調理時間20 minutes

合計時間1 hour 5 minutes

分量20

難易度Medium

2件の編集· Feb 8

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🧂 材料

300 g Glutinous rice flour(Also known as sweet rice flour.)
150-170 ml Warm water(Amount may vary slightly depending on flour absorbency. Start with 150ml and add more if needed.)
200 g Mung bean paste(Sweetened mung bean paste. You can buy this pre-made or make your own.)
100 g White sesame seeds(For coating. Toasting them lightly beforehand enhances flavor.)
as needed Vegetable oil(For deep frying. Use a neutral oil with a high smoke point.)
1 tablespoon Sugar (optional, for dough)(Adds a subtle sweetness to the dough.)

👨‍🍳 作り方

1
Prepare the mung bean filling: Divide the mung bean paste into 20 equal portions (about 10g each). Roll each portion into a small ball. Set aside.
⏱️ 10 minutes
2
Make the glutinous rice dough: In a large bowl, combine the glutinous rice flour and optional sugar. Gradually add the warm water, mixing with your hands or a spatula until a soft, pliable dough forms. It should not be sticky. Knead for about 5-7 minutes until smooth. If the dough is too dry, add a teaspoon of water at a time. If too sticky, add a little more glutinous rice flour.
⏱️ 15 minutes
3
Form the onde-onde: Divide the dough into 20 equal portions. Take one portion of dough, flatten it into a small disc in your palm. Place one mung bean paste ball in the center. Carefully wrap the dough around the filling, pinching the edges to seal completely. Ensure there are no gaps or cracks. Roll gently between your palms to form a smooth, round ball.
⏱️ 25 minutes
4
Coat with sesame seeds: Spread the sesame seeds on a shallow plate or tray. Gently roll each dough ball in the sesame seeds, pressing lightly to ensure they adhere evenly all around. Set aside on a clean plate.
⏱️ 10 minutes
5
Fry the onde-onde: Heat about 2-3 inches of vegetable oil in a wok or deep pot over medium heat. The oil temperature should be around 160-170°C (320-340°F). Carefully add a few onde-onde to the hot oil, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, stirring gently. They will initially sink, then float to the surface. Continue frying until they puff up and turn a beautiful golden brown color. Adjust heat as needed to maintain a steady temperature.
⏱️ 15 minutes
6
Drain and serve: Remove the fried onde-onde from the oil using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve warm or at room temperature. They are best enjoyed fresh.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓Ensure the mung bean filling is completely sealed within the dough to prevent it from leaking out during frying.
✓The onde-onde should puff up significantly when fried. If they don't, the oil might be too hot or too cold, or the dough might be too dry.
✓Toasting the sesame seeds before coating can add a nutty aroma and flavor.
✓The dough should be soft and pliable, similar to play-doh, but not sticky.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Use black sesame seeds for coating.
Experiment with different sweet fillings like red bean paste or pandan paste.
For a different texture, add a small amount of tapioca flour to the glutinous rice flour.