Onde-Onde
Onde-onde are traditional Indonesian glutinous rice flour balls, filled with sweet palm sugar and coated in toasted sesame seeds. They offer a delightful chewy texture with a burst of molten sweetness inside, making them a popular snack.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 565 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gglutinous rice flour
- 25 gtapioca flour
- 1 tbspgranulated sugar
- 0.25 tspsalt
- 0.5 tsppandan extract(optional)
- 200 mlwarm water
- 100 gpalm sugar, finely chopped
- 50 gwhite sesame seeds
- 500 mlvegetable oil
Equipment
wok · deep pan · slotted spoon · paper towels · large bowl · wire rack
The method
Step by step
- 1
In a large bowl, combine the glutinous rice flour, tapioca flour, granulated sugar, and salt.
About 1 min
- 2
Gradually add the warm water and pandan extract (if using) to the dry ingredients, mixing until a soft, pliable dough forms.
About 5 min
Cook’s note: The dough should be soft but not sticky. Adjust water slightly if needed.
- 3
Take a small portion of dough and flatten it into a disc in your palm.
- 4
Place some finely chopped palm sugar in the center of the dough disc.
- 5
Carefully seal the dough around the palm sugar, rolling it into a smooth ball.
Cook’s note: Ensure there are no cracks to prevent the palm sugar from leaking during cooking.
- 6
Repeat with the remaining dough and palm sugar.
About 15 min
- 7
Roll each formed ball in the white sesame seeds, ensuring it's evenly coated.
About 5 min
- 8
Heat the vegetable oil in a deep pan or wok over medium heat.
About 3 min
Cook’s note: The oil should be hot enough to fry, but not smoking.
- 9
Carefully place the onde-onde balls into the hot oil, ensuring not to overcrowd the pan.
About 1 min
Cook’s note: Fry in batches if necessary.
- 10
Fry for about 8-10 minutes, turning occasionally, until golden brown and cooked through.
About 10 min
Cook’s note: The onde-onde will float to the surface when they are almost done.
- 11
Remove the onde-onde from the oil with a slotted spoon and drain on a wire rack lined with paper towels.
About 1 min
- 12
Serve warm and enjoy immediately.
Per serving
Nutrition
- Calories
- 565kcal
- Protein
- 6g
- Carbs
- 85.9g
- Fat
- 22.1g
- Fibre
- 3g
- Sugar
- 26.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Onde-onde are best eaten fresh, but can be stored at room temperature in an airtight container.
Reheat briefly in a microwave or a warm oven until soft.
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