I love me some onde-onde

We are back in Medewi again and happily chomping on Onde Onde. I love these fatty balls of fat. mmm.

For the dough :

300 gr glutinous rice flour, sifted
30 gr rice flour
30 gr tapioca starch
30 gr granulated sugar
Pinch of salt
200 ml water
100 gr sesame seeds
vegetable oil for frying

Filling:

200 gram skinless mung beans (we can find it at oriental store) soak it with a lot of water for 1 hour
A few drops pandan essence
150 gram granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon salt

Directions:

Filling :

Steam the mung beans for about 30 minutes or until soft , place mung bean in a bowl, add sugar and stir them until well blend and not sticky.
make small balls of this filling.

For the dough :
1) Put sifted glutinous rice flour, rice flour, and tapioca starch into a mixing bowl. Stir in salt and sugar. Pour in water and mix with a wooden spoon until well blended.
2) Knead the dough lightly until it is firm, smooth and pliable but not sticky to the touch.
3) Roll dough into a long fat sausage shape and cut into 20-25 equal sized portions. Shape each portion into a ball. Wet the palms of your hands. Roll the balls and make a hole in center, put in the mung beans filling then roll again before roll in sesame seeds.
4) Heat oil over a medium heat and deep-fry the balls in batches of 3-4 pieces at a time for 4-5 minutes or until the sesame seeds turn golden. Remove with a slotted spoon and drain well on absorbent kitchen paper.

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