Onde-Onde (Gluten-Free)

Ingredients

• 1 cup Glutinous Rice Flour
• 1/4 cup Mashed Sweet Potato
• 2 tbsp Sugar
• 1/2 cup Warm Water
• 1/2 cup Mung Bean Paste, sweetened
• 1/2 cup Sesame Seeds
• 2 cups Vegetable Oil, for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the 1 cup of Glutinous Rice Flour, the 1/4 cup of Mashed Sweet Potato, and the 2 tbsp of Sugar.
2. 2Gradually add the 1/2 cup of Warm Water to the bowl, mixing with your hands until a soft, pliable dough forms. If the dough feels too sticky, add a tiny bit more glutinous rice flour, one teaspoon at a time, until it's manageable.
3. 3Divide the dough into 6 equal portions. Take one portion and flatten it into a small disc in the palm of your hand. Place about 1 tablespoon of the 1/2 cup of Mung Bean Paste in the center of the disc.
4. 4Carefully bring the edges of the dough up and around the mung bean paste, pinching them together to completely enclose the filling. Roll the dough gently between your palms to form a smooth ball.
5. 5Lightly wet the surface of each ball with a little water. Place the 1/2 cup of Sesame Seeds in a shallow dish and roll each wet ball in the seeds, pressing gently so they stick all over.
6. 6Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed saucepan or a deep fryer. Heat the oil over medium heat until it reaches 163°C (160°C).
7. 7Carefully add the sesame seed-coated balls to the hot oil, making sure not to overcrowd the pan (fry in batches if necessary). Fry for 5-7 minutes, turning them occasionally with a slotted spoon, until they are golden brown and slightly puffed. They should sound crisp when tapped.
8. 8Using a slotted spoon, remove the cooked onde-onde from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Serve the onde-onde warm.

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