This yummy Indonesian traditional cake have twins and triplets (hahaha) around South East Asian countries. Yes, you can definitely find them in Thailand, Malaysia, Vietnam and definitely in China as they are Chinese influenced, apparently 🙂
In Indonesia, the common filling would be mung bean, red bean paste, and chocolate. They are soooo good 😀
Filling:
150 g split peeled mung beans, soak in water for an hour, drain, steam for 30 minutes (until soften)
50 g sugar
Skin:
350 g glutinous rice flour
250 ml lukewarm water (more or less as needed)
50 g sugar
1-2 tsp vanilla essence
A pinch or two salt
Coating:
Enough roasted sesame seeds
Vegetable oil, as needed
Method
Mash together steamed mung bean and sugar. Shape into balls (about 20), set aside
Mix all ingredients for skin, adding water as needed. Dough shouldn’t be sticky to touch but pliable.
Divide dough into 20 balls
Flatten each dough ball and fill with filling in center. Seam to seal.
Roll balls into sesame seeds
Heat oil on medium heat and fry Onde-Onde until golden brown
Enjoy 
Onde-Onde
Ingredients
Filling
- 150 g split peeled mung beans soak in water for an hour, drain, steam for 30 minutes (until soften)
- 50 g sugar
Skin
- 350 g glutinous rice flour
- 250 ml lukewarm water more or less as needed
- 50 g sugar
- 1-2 tsp vanilla essence
- A pinch or two salt
Coating
- Enough roasted sesame seeds
For Frying
- Vegetable oil as needed
Instructions
Filling
- Mash together steamed mung bean and sugar. Shape into balls (about 20), set aside
Skin
- Mix all ingredients for skin, adding water as needed. Dough shouldn’t be sticky to touch but pliable.
- Divide dough into 20 balls
- Flatten each dough ball and fill with filling in center. Seam to seal.
- Roll balls into sesame seeds
- Heat oil on medium heat and fry Onde-Onde until golden brown
- Enjoy 🙂
