Onde-Onde (Sesame Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 1/4 cup Potato, mashed
• 1/4 cup Sugar
• 1/2 cup Warm Water
• 1/2 cup Mung Bean Paste
• 1/2 cup Sesame Seeds
• 2 cups Vegetable Oil

Instructions

1. 1In a large bowl, combine the 1 cup Glutinous Rice Flour, 1/4 cup Sugar, and 1/4 cup Potato, mashed. Gradually add the 1/2 cup Warm Water while mixing until a smooth, pliable dough forms. Knead the dough gently for 1-2 minutes until it is no longer sticky.
2. 2Divide the dough into 8 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 Mung Bean Paste in the center of the disc.
3. 3Carefully fold the dough up and around the mung bean paste, pinching the edges together to completely seal the filling inside. Roll the dough gently between your palms to form a smooth ball. Repeat this process for all 8 portions of dough and filling.
4. 4Lightly wet the surface of each dough ball with a little water. Place the 1/2 cup Sesame Seeds in a shallow dish and roll each wet ball in the seeds, pressing gently to ensure they are evenly coated all over.
5. 5Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or wok. Heat the oil over medium-low heat until it reaches 325°F (160°C).
6. 6Carefully place 3-4 sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry the balls for 8-10 minutes, turning them gently with a slotted spoon every few minutes. They are done when they are golden brown, have puffed up slightly, and float consistently. The oil should bubble gently around them.
7. 7Using a slotted spoon, remove the cooked sesame balls from the oil. Place them on a plate lined with paper towels to drain any excess oil. Repeat frying with the remaining sesame balls.
8. 8Serve the onde-onde warm.

Substitutions

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