Onde-Onde (Mochi Sesame Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 1/4 cup Potato Starch
• 1/4 cup Sugar
• 3/4 cup Warm Water
• 1/2 cup White Sesame Seeds
• 1 cup Vegetable Oil (for frying)
• 1 cup Mung Bean Paste Filling

Instructions

1. 1In a medium bowl, combine 1 cup glutinous rice flour, 1/4 cup potato starch, and 1/4 cup sugar. Gradually add 3/4 cup warm water while mixing, until you have a smooth, cohesive dough.
2. 2Divide the dough into 12 equal pieces. Roll each piece into a ball about 1 inch in diameter. Flatten each dough ball slightly in your palm, then place about 1 tablespoon of the 1 cup mung bean paste filling in the center. Carefully bring the edges of the dough up and around the filling, pinching to seal completely. Roll the filled ball gently between your palms to make it smooth and round.
3. 3Lightly moisten the outside of each filled dough ball with a little water. Place the 1/2 cup white sesame seeds in a shallow dish and gently roll each moistened ball in the seeds, pressing lightly so they stick all over.
4. 4Pour 1 cup vegetable oil into a medium-sized heavy-bottomed pot or deep skillet. Heat the oil over medium heat until it reaches 325°F (160°C).
5. 5Carefully add the sesame-seed-coated dough balls to the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning them occasionally with a slotted spoon, until they are puffed up, golden brown, and crispy. They should float to the surface as they cook.
6. 6Using a slotted spoon, remove the cooked onde-onde from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the onde-onde warm.

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