Onde-Onde (Dairy & Egg-Free Sesame Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 0.5 cup Mashed Sweet Potato
• 0.25 cup Sugar
• 0.5 cup Warm Water
• 0.75 cup Mung Bean Paste
• 0.5 cup Sesame Seeds
• 2 cups Vegetable Oil

Instructions

1. 1In a large bowl, combine the 1 cup of Glutinous Rice Flour, 0.5 cup of Mashed Sweet Potato, and 0.25 cup of Sugar. Gradually add the 0.5 cup of Warm Water while mixing with your hands until a smooth, cohesive dough forms. Knead the dough for 2-3 minutes until it is soft and pliable.
2. 2Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a disc about 3 inches in diameter.
3. 3Place about 1 tablespoon of the 0.75 cup of Mung Bean Paste in the center of each dough disc. Carefully bring the edges of the dough up and around the filling, pinching them together to completely seal the mung bean paste inside. Roll gently between your palms to form a smooth ball.
4. 4Pour the 0.5 cup of Sesame Seeds onto a shallow plate. Roll each filled dough ball in the sesame seeds, pressing gently to ensure they are fully and evenly coated.
5. 5Pour the 2 cups of Vegetable Oil into a 10-inch skillet or wok. Heat the oil over medium heat until it reaches 325°F (160°C).
6. 6Carefully add the sesame-coated balls to the hot oil, ensuring not to overcrowd the skillet (fry in batches if necessary). Fry for 5-7 minutes, turning them occasionally, until they are golden brown and the sesame seeds are toasted and fragrant. The balls should float to the surface when they are nearly done.
7. 7Using a slotted spoon, remove the fried onde-onde from the oil and place them on a plate lined with paper towels to drain any excess oil. Let them cool for at least 5 minutes before serving.

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