Authentic Indonesian Onde-Onde Recipe (Sesame Glutinous Rice Balls)
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Servings
18–20 onde-onde
Cuisine
Indonesian
Course
Dessert / Snack
What Is Onde-Onde?
Onde-onde is a beloved Indonesian snack made from glutinous rice flour dough filled with sweet mung bean paste, coated in white sesame seeds, and deep-fried until golden brown. The outside is crispy and nutty, while the inside stays soft, chewy, and filled with a creamy sweet center.
This classic treat is popular across Indonesia and Southeast Asia, often enjoyed with tea or coffee as an afternoon snack.
Ingredients
For the Filling
1 cup split yellow mung beans
½ cup granulated sugar
2 tablespoons coconut milk
1 tablespoon unsalted butter
¼ teaspoon salt
½ teaspoon vanilla extract (optional)
For the Dough
2 cups glutinous rice flour
¼ cup rice flour
½ cup granulated sugar
¾ cup warm water
2 tablespoons vegetable oil
For Coating
1½ cups white sesame seeds
For Frying
Vegetable oil (enough for deep frying)
Equipment
Mixing bowls
Saucepan
Food processor or potato masher
Large frying pan or deep pot
Slotted spoon
Paper towels
Instructions
Step 1: Prepare the Mung Beans
Rinse the mung beans thoroughly.
Soak them for at least 4 hours or overnight.
Drain and steam the beans for about 25–30 minutes until soft.
Mash or blend until smooth.
Step 2: Make the Filling
Place the mashed mung beans into a saucepan.
Add:
Sugar
Coconut milk
Butter
Salt
Vanilla extract
Cook over medium heat while stirring constantly for about 8–10 minutes until thick.
Cool completely.
Divide into 18–20 small balls.
Step 3: Prepare the Dough
In a large bowl combine:
Glutinous rice flour
Rice flour
Sugar
Gradually add warm water while mixing.
Add vegetable oil.
Knead until the dough becomes soft, smooth, and slightly elastic.
Cover with a damp towel.
Rest for 10 minutes.
Step 4: Shape the Onde-Onde
Divide the dough into 18–20 equal portions.
Flatten each piece into a small disc.
Place one mung bean ball in the center.
Seal the edges tightly.
Roll gently into a smooth ball.
Step 5: Coat with Sesame Seeds
Lightly moisten each dough ball with water.
Roll thoroughly in white sesame seeds until completely coated.
Press gently so the seeds stick well.
Step 6: Fry
Heat oil to about 280–300°F (140–150°C).
Place the balls into the oil.
Fry over low to medium heat.
Stir gently and continuously so they cook evenly.
After about 8–10 minutes, increase the heat slightly to 325°F (160°C).
Continue frying another 3–5 minutes until golden brown and fully expanded.
Remove and drain on paper towels.
Step 7: Serve
Serve warm while the outside is crisp and the filling is soft and creamy.
Tips for Perfect Onde-Onde
Use glutinous rice flour, not regular rice flour.
Fry at a lower temperature first to prevent bursting.
Press sesame seeds firmly onto the dough.
Seal the dough completely around the filling.
Let the filling cool before assembling.
Stir gently while frying so the balls expand evenly.
Variations
Black Sesame Onde-Onde
Use black sesame seeds for coating.
Red Bean Onde-Onde
Replace the mung bean filling with sweet red bean paste.
Peanut Onde-Onde
Fill with sweet roasted peanut filling.
Chocolate Onde-Onde
Use chocolate ganache or chocolate hazelnut spread for a modern twist.
Pandan Onde-Onde
Add 1 teaspoon pandan extract to the dough for a fragrant green version.
Storage
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze uncooked onde-onde for up to 2 months.
Fry directly from frozen over low heat, adding a few extra minutes to the cooking time.
Nutrition (Per Serving)
Calories: 180
Carbohydrates: 29g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Fiber: 2g
Sugar: 8g
Sodium: 65mg
Nutrition values are approximate.