SnackDessert

Onde-Onde

Name: Onde-Onde
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 250 g glutinous rice flour; 25 g tapioca flour; 1 tbsp granulated sugar; 0.25 tsp salt; 0.5 tsp pandan extract (optional); 200 ml warm water; 100 g palm sugar finely chopped; 50 g white sesame seeds; 500 ml vegetable oil

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

VeganVegetarianGluten-free

Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

55%Score

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

Storage

Onde-onde are best eaten fresh, but can be stored at room temperature in an airtight container.

Reheating

Reheat briefly in a microwave or a warm oven until soft.