Onde-Onde (Sesame Seed Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 1/4 cup Rice Flour
• 1/4 cup Sugar
• 3/4 cup Warm Water
• 1/2 cup Mung Bean Paste
• 1/2 cup Sesame Seeds
• 2 cups Coconut Oil

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

Instructions

1. 1In a large bowl, combine the 1 cup Glutinous Rice Flour, 1/4 cup Rice Flour, and 1/4 cup Sugar.
2. 2Gradually add the 3/4 cup Warm Water to the dry ingredients while mixing and kneading with your hands until a smooth, pliable dough forms. This should take about 5-7 minutes.
3. 3Take small portions of the dough, about the size of a small plum, and flatten each one in your palm. Place about a teaspoon of the 1/2 cup Mung Bean Paste in the center of each flattened dough piece and carefully fold the dough around the filling, pinching to seal completely. Roll each filled piece between your palms to form a smooth ball.
4. 4Lightly wet the outside of each dough ball with a little water and then roll them in the 1/2 cup Sesame Seeds, pressing gently to ensure they are fully and evenly coated.
5. 5Pour the 2 cups Coconut Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium heat until it reaches 163°C (160°C).
6. 6Carefully place 4-5 coated dough balls into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning them occasionally, until they are golden brown and slightly puffed. They are done when they float to the surface and are golden.
7. 7Using a slotted spoon, remove the cooked onde-onde from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Serve the onde-onde warm.

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