Go Back
onde-onde

Onde-Onde: Indonesian Crispy Sesame Balls

Onde-Onde is a beloved traditional Indonesian snack: golden-fried glutinous rice balls coated in sesame seeds with a soft, sweet mung bean filling. Crispy on the outside, chewy in the middle, and creamy inside—it’s a perfect bite that represents Southeast Asian comfort food.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 25 Sesame Balls
Course: Dessert, Snack
Cuisine: Indonesian
Calories: 130
Ingredients Method Notes

Ingredients
  

Filling (Isi Kacang Hijau)
  • 150 g hulled mung beans kacang hijau kupas – available in Asian grocery stores
  • 175 g about ¾ cup + 2 tbsp granulated sugar
  • 1 pandan leaf daun pandan – optional, use vanilla extract as a substitute
  • 75 –100 ml 5–7 tbsp thick coconut milk (santan kental) – canned coconut milk works well
  • ¼ tsp salt
Starter Dough (Biang)
  • 1 tbsp tapioca flour/starch tepung kanji
  • 50 ml 3 tbsp + 1 tsp water
Dough (Kulit)
  • 200 ml ¾ cup + 1 tbsp boiling water
  • 75 g 6 tbsp granulated sugar
  • ¼ tsp salt
  • 300 g about 2 ½ cups glutinous rice flour (tepung ketan) – also called sweet rice flour
  • 100 g ¾ cup white sesame seeds
  • Neutral oil for deep-frying vegetable, canola, or peanut oil

Instruction
 

Prepare the Filling
  1. Soak mung beans for at least 2 hours. Steam or boil until tender.
  2. Transfer to a pan, add sugar, pandan leaf (or vanilla), coconut milk, and salt.
  3. Cook over medium heat, stirring until thick and smooth, able to be shaped.
  4. Remove pandan leaf, let cool, then roll into small balls (about 25 pieces).
Make the Starter Dough (Biang)
  1. In a small saucepan, bring water to a boil.
  2. Add tapioca flour, stir until it forms a sticky paste. Set aside.
Prepare the Dough
  1. In a large bowl, dissolve sugar and salt in boiling water.
  2. Add glutinous rice flour, stir with a spatula until combined.
  3. Mix in the starter dough, knead until smooth and pliable.
  4. Divide into 25 equal portions.
Shape the Sesame Balls
  1. Flatten a dough ball, place one filling ball inside, and seal tightly.
  2. Roll into a smooth ball. Dip briefly in water, then coat evenly with sesame seeds.
Fry the Onde-Onde
  1. Heat a generous amount of oil over medium heat (around 320–340°F / 160–170°C).
  2. Fry in batches, stirring and gently pressing with a slotted spoon or spatula to keep the shape round.
  3. Cook until golden brown and crisp. Drain well.

Notes

  • Glutinous rice flour (tepung ketan): Also called sweet rice flour. Common brands in the US include Mochiko. Do not substitute with regular rice flour, as it will not be sticky.
  • Mung beans (kacang hijau kupas): Look for “hulled mung beans” at Asian or Indian grocery stores. They are yellow and split. If unavailable, you may use sweet red bean paste as a substitute.
  • Pandan leaf (daun pandan): Used for aroma. In Western countries, you can skip it or use ½ tsp vanilla extract for a similar sweet fragrance.
  • Coconut milk (santan kental): Use canned coconut milk. Shake well before use.
  • Frying tips: Use enough oil so the balls float and move freely. Keep oil at medium heat; too hot will cause them to burst, too low will make them greasy.
  • Make-ahead option: The mung bean filling can be prepared 1–2 days in advance and stored in the fridge.