Kue Onde Onde ( Sesame ball)

This Chinese pastry is crispy outside yet chewy inside with sweetened mung bean paste as filling.  It is called onde-onde in Indonesia . In many asian countries like China, Vietnam and Philippine, sesame balls can be found with different names and also variety in filling. 

You can buy onde-onde in almost every asian store in Germany which costs 0,90 cent/piece.  

Because I can´t get enough of this lovely pastry, I try to make it at home.  And when it comes to homemade onde-onde, there is a challenge, that it could cracked or exploded while you deep fry it. We will get tho this challenge further, after I share the recipe.

serve: 10-12 pieces

Ingredients: 

For the filling :

refer to my last post mung bean recipe 

ca. 25 gr for each filling ball

For the Dough:

200 gr glutinous rice flour

30 gr white rice flour

60 gr mashed potato

60 - 70 gr sugar ( ca. 5 tbsp)

2 pinch of salt

150 - 200 ml warm water (depend on on the quality of the glutinous flour)

50 gr white sesame seeds

Cooking oil for frying

Cooking method:

1. Dissolve sugar and salt in 100 ml warm water. Set a side.
+++Tips: The amount of sugar is an important factor to avoid dough cracking accident  while frying.  It should  
     be around 1: 3 of the glutinous flour ammount.  For you guys who wants not to sweet dough, just
     reduce the sugar but becareful while frying.+++

2. In a mixing bowl, mix the glutinous rice flour, white rice flour and mashed potato.

3. Gradually add syrup and the rest of water and knead the mixture until it forms a 
    smooth non sticky dough.

4. Divide dough into 10 -12 equal portions. (ca.35 gr for each ball) and form it into ball 
    shape

5. Flatten the dough, the edges of dough should be thinner than the middle.

6. Place the mung bean ball  in the middle, wrap the dough around the filling ball by   

    pinching the edges together and then roll it into a ball shape.
+++Tips: From many trials, the filling ball size should be around 2 : 3 of the dough.  In this case my filling ball 
      is ca. 25 gr and the dough ca. 35 gr.+++

7. Coat the ball with sesame seeds.  

+++Tips: Place 2 tbsp sesame seeds and the balls into plastic bag, then shake and roll it to 

     coat thoroughly.  Don't forget to give some pressure so that the sesame seeds will stick to the balls.
     In my experience, 2 tbsp sesame seeds are enough to coat 4 balls.+++

8. Over medium heat deep-fry the sesame balls. Keep rolling the sesame balls while 

    deep-frying. After the balls float to the top you should reduce the heat little bit and 
    keep rotating the balls. When the balls turn brown remove them from oil and let them 
    rest on paper towel to absorb the excess oil.

+++Tips:

• To check if oil is ready to use, dip a chopstick in the oil or drop some sesame seeds in it, if it forms bubbles, the oil is hot enough.
• Do not over crowd pan, so there is enough room to rotate the balls during deep frying.
• The balls could cracked or exploded during deep frying. To avoid this, make sure the heat levels at medium. You may also keep rotating the balls during frying. If you apply too low heat,onde-onde will be greasy.+++

9. Serve onde-onde while it is still warm, but becareful, you don't want to burn your tongue :)  

I admit, it is so challenging to make onde-onde.  Don't get traumatic just because of the cracking thing.  Don't worry, it is still tasty even though cracked.  

Cracked Onde-Onde

So let me know your experience with homemade onde-onde.