Hi Guys!
Another hybrids for today’s recipe ? If you have been following, I made a mung bean porridge, which then I turned into cakes. So now am doing it again. I shared another porridge yesterday and I turned it into cakes as well for today ?
These Chinese influenced sesame balls are known as Onde-Onde and they are filled with sweet black sticky rice ????
Filling
2 1/2 c sticky rice porridge
1/2 c each sugar and milk powder
A pinch of salt
1 tbsp vegan margarine
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
Check video for steps!
Onde-Onde
sesame balls
Ingredients
Filling
- 2 1/2 c sticky rice porridge
- 1/2 c each sugar and milk powder
- A pinch of salt
- 1 tbsp vegan margarine
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
Instructions
- Mix all ingredients for filling, cook until thickened and mold able, cool to room temp
- Mix all ingredients for skin, divide into portions
- Flat each skin, place filling in center, seam to seal
- Roll balls on sesame seeds
- Fry on hot oil, medium heat
