Onde-Onde (Mung Bean Filled Sesame Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 1 tbsp Mashed Potato
• 2 tbsp Sugar
• 1/2 cup Warm Water
• 1/2 cup Mung Beans
• 1/4 cup Sugar (for filling)
• 1/2 cup Sesame Seeds
• 2 cup Vegetable Oil

Instructions

1. 1Place the 1/2 cup of mung beans in a bowl and cover with water. Let them soak for at least 4 hours or overnight. Drain the soaked mung beans.
2. 2Steam the drained mung beans until they are very soft, about 15-20 minutes. Mash the steamed mung beans until smooth and mix with the 1/4 cup of sugar for the filling. Roll this mixture into small balls, about 1/2 inch in diameter.
3. 3In a separate bowl, combine the 1 cup of glutinous rice flour, 1 tbsp of mashed potato, and 2 tbsp of sugar. Gradually add the 1/2 cup of warm water while mixing until a smooth, pliable dough forms. Knead the dough gently for 1-2 minutes.
4. 4Take a small piece of dough, about the size of a small plum, and flatten it in your palm to create a thin circle.
5. 5Place one mung bean ball in the center of the flattened dough circle. Carefully bring the edges of the dough up and around the mung bean ball, pinching to seal it completely and form a smooth ball. Repeat this process for all the mung bean balls.
6. 6Lightly dampen the surface of each dough ball with water. Place the 1/2 cup of sesame seeds in a shallow dish and roll each damp dough ball in the seeds, pressing gently to coat the entire surface.
7. 7Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or wok. Heat the oil over medium heat until it reaches 325°F (160°C).
8. 8Carefully place 4-5 sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry the balls for 5-7 minutes, turning them occasionally, until they are golden brown and crispy. Use a slotted spoon to remove the fried balls from the oil and drain them on paper towels.
9. 9Serve the onde-onde warm.

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