Glutinous Rice Balls with Sesame Seeds (Onde Onde)
This lovely dish reminds me of beloved Mom. It’s her favorite snack of all times. When I was young and living in Indonesia, I used to like it, though never really made a big deal if I miss eating one. It’s a popular snack there, which is usually being sold on the streets for cheaps. Like Rp. 250 ea. That was indeed, 12 years ago. I wonder how much they cost now, but it’s about $1 at T&T Supermarket. 
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The taste is simple and sweet, a little oily but on the good side. I have to say it’s a bit addicting, especially if you like "kacang ijo", or those small green beans. Making it requires a lot of patience. It took me about 5 tries until finally they turn out "round". It was trying to blow up when I first fried it in the hot oil (oh yes! It’s deep fried!). Turns out that I had to turn the heat really low.
Ok, ready for the recipe? Here goes.
Ingredients (skin)
- 3/4 to 1 package of glutinous rice powder
- Cold water (about 1/2 – 1 cup)
- 1/4 cup rice flour
- 1/4 tapioka flour + 1/4 cup water (cook & stir in low heat until becomes gluey)
- 3/4 cups sugar
- a pinch of salt
- A pinch of vanilla
- a cup of sesame seeds
- drops of sesame oil
- Vegetable oil for frying
Filling
- Small green beans (kacang hijau) or small red beans about 1/2 of the standard bag, soaked and boiled until soft, then put in blender to soften
- 1/2 cup sugar (also added to beans while boiled)
- vanilla essense to taste
- combine all ingredients until all becomes like a paste. Let cooled.
Instruction
- Make the dough for the skin; combine all dry ingredients, mix well.
- Add cold water little by little until it’s not too sticky to the hand. Don’t forget to add the tapioca mix.
- Combine and knead until consistent.
- Prepare sesame seeds on a flat surface
- Take about a marble big of dough, round it by hand, and flatten until the thickness is about 1/2 inch.
- fill the dough with the green bean mixture.
- close tight by pressing the edges together on top of the filling.
- shape the material so that it forms round balls again.
- Dip in cold water before rolling to the sesame seeds.
- Deep fry in medium heated oil.
- You don’t need to flip the rice balls during the frying process, when it is almost done it will float and turn itself on the hot oil.
- Enjoy!
And by the ways, it sooooooooo good while still fresh from the fryer! So good!
