Onde-Onde (Glutinous Rice Balls)

Ingredients

• 200 g Glutinous Rice Flour
• 150 g Mung Bean Paste
• 50 g Granulated Sugar
• 150 ml Warm Water
• 1 pinch Pinch of Salt
• 50 g Sesame Seeds
• 1 tbsp Coconut Oil

Instructions

1. 1Prepare the mung bean paste filling: Take the 150 g Mung Bean Paste and roll it into 8 small balls. Set these balls aside.
2. 2In a large mixing bowl, combine the 200 g Glutinous Rice Flour, 50 g Granulated Sugar, and 1 pinch Pinch of Salt. Stir them together.
3. 3Gradually add the 150 ml Warm Water to the dry ingredients while mixing. Knead the mixture with your hands until it forms a smooth, pliable dough. This should take about 5 minutes.
4. 4Take a small portion of the dough, about the size of a golf ball, and flatten it in your palm to make a small disc. Place one of the prepared mung bean paste balls in the center of the dough disc.
5. 5Carefully bring the edges of the dough up and around the mung bean paste filling. Pinch the dough together to completely seal the filling inside. Gently roll the dough between your palms to form a smooth ball.
6. 6Repeat steps 4 and 5 with the remaining dough and mung bean paste balls until all the filling is used up.
7. 7Spread the 50 g Sesame Seeds in a shallow dish. Gently roll each glutinous rice ball in the sesame seeds, pressing lightly so the seeds stick all over the outside.
8. 8Pour the 1 tbsp Coconut Oil into a medium-sized heavy-bottomed saucepan. Heat the oil over medium heat until it reaches 350°F (175°C).
9. 9Gently place the sesame-coated balls into the hot oil, being careful not to overcrowd the pan. Fry for 5-7 minutes, turning them frequently with a slotted spoon to ensure they cook evenly and turn golden brown. They should look puffed up and feel firm when gently pressed.
10. 10Using the slotted spoon, remove the fried balls from the oil and place them on a plate lined with paper towels to drain any excess oil. Let the Onde-Onde cool slightly for about 5-10 minutes before serving.

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