Onde-Onde
Recipe:
Filling:
1. wash and submerge 2 cups of mung bean or skinned mung bean in water for 1 hour
2. boil the mung bean with 2 cups of water or more for 30 minutes- 1 hour until it is soft and resembles porridge consistency
3. add 1 cup of sugar and a pinch of salt and keep boiling until the mung bean turns like clay that can be shaped into balls
Skin:
1. mix 1 cup of sticky rice flour, a pinch of salt, 1 tbs of sugar, and 1 tbs of potato starch/cassava starch/corn starch and 1/3 cup of water
2. knead the dough until it is soft and elastic, not too wet and not to dry
3. pinch the dough and roll into balls
4. flat the dough, add the filling, cover the filling with the dough and roll it into a smooth ball
5. roll the ball on sesame seeds, make sure all parts are covered by the seeds
6. heat the oil to fry, submerge the onde-onde balls into the oil completely before the oil gets hot
7. fry in a very low heat (this is importnt!!!!) and keep stirring the onde-onde balls to make sure they are fried evenly
