Indonesian Glutinous Rice Flour Balls with Mung Beans Filling

Onde-onde

Ingredients:
- 250 gr glutinous rice flour
- 25 gr tapioca flour
- ¼ tsp salt
- 175 cc warm coconut milk from ½ coconut
- 100 grams white sesame seeds

Filling:
- 200 gr skinned mung beans (I used mung beans with skin)
- 50 cc water
- 150 gr sugar (I used 75 gr)
- 1 pandan leaf or vanilla
- oil, for deep frying

Directions:
- For the filling, soak mung beans for about 1 hour, steam until cooked and mash while still hot. Mix with water, sugar and pandan leaf or vanilla, cook on low heat and stir constantly until the mixture can be shaped. Cool and make balls with a diameter of 1 ½ cm. Set aside.
- For the skin, mix glutinous rice flour, sago flour and salt. Pour in warm coconut milk, a little at a time, kneading constantly until the dough can be shaped. Divide into 12 parts. (Mine yield 15)
- To assemble, take 1 part of dough, shape into a ball and flatten to ½ cm thickness. Place 1 ball-shaped filling in the centre, close the dough around it and reshape into a ball.
- Roll ball into sesame seeds, pressing slightly to ensure that the seeds sticks to the dough. Or dip ball quickly into water to dampen the surface before rolling into the sesame seeds.
- Heat oil over medium fire and deep-fry the rolls until golden brown and done. Drain.