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Onde-Onde with Sesame Seeds and Mung Bean Filling Dapoer Nabila

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Onde-onde with sesame seeds and mung bean filling is a popular Indonesian snack that delights the taste buds with its combination of sweet and nutty flavors. These bite-sized treats are known for their distinctive texture, with a chewy outer layer coated in sesame seeds and a soft, sweet mung bean filling. In this article, we will explore the origins of onde-onde, the key ingredients used, and the delightful experience of indulging in these delicious treats.

Origins of Onde-Onde

Onde-onde is a traditional Indonesian snack that has been enjoyed for generations. It is believed to have originated from the Chinese community in Indonesia, where it was known as “ondeh-ondeh.” Over time, it became popular among the wider Indonesian population and underwent various regional adaptations. Today, onde-onde can be found throughout the country, with different fillings and coatings.

Filling Ingredients:

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  • 750 grams peeled mung beans, soaked in hot water for approximately 2 hours, rinsed and drained
  • 15 tablespoons granulated sugar, or to taste
  • 1 teaspoon salt, or more if needed
  • 1 packet of powdered vanilla
  • 1 pack of coconut milk


  • Steam the mung beans until they are soft.
  • Mash or grind the beans, then add all the filling ingredients. Mix well until smooth and combined.
  • Taste the filling and adjust the sweetness if necessary. Take a small portion of the filling and shape it into small balls according to your preference (I made around 150 balls). Repeat until all the filling is used.

Outer Layer Ingredients:

  • 500 grams glutinous rice flour
  • 7 tablespoons cornstarch
  • 150 grams mashed steamed potatoes
  • 2 1/2 cups of water
  • 10 tablespoons granulated sugar
  • 1 teaspoon salt
  • 250 grams sesame seeds
  • 1 liter of cooking oil (I used 2 liters for 3 portions of the recipe)


  • Heat the water, sugar, and salt until dissolved.
  • Once the solution is warm, add all the dry ingredients. Reserve a small amount of water. Mix until the dough can be kneaded without sticking to your hands.
  • Divide the dough into 2 or 3 parts if you want to add food coloring (red, yellow, green, purple, or as desired).
  • Take a small portion of the dough, make it slightly larger than the filling. Flatten it, place the filling in the center, wrap it up, and shape it into a ball. Roll the ball in sesame seeds while gently pressing it to make them stick.
  • Repeat the process until all the dough and filling are used.
  • Heat the oil in a pan. Once the oil is hot, add the onde-onde. Make sure they are fully submerged in oil and stir occasionally. Once they float to the surface, continue stirring slowly and fry until the onde-onde are cooked (tap them lightly to check if they are firm).
  • Remove the onde-onde from the oil and drain.

*If you want consistent sizes, you can weigh the portions.
*The filling recipe above is for 3 portions of the outer layer.

DENDENG BATOKOK ALA MINANG by Dianfatma Wulan - langsungenak.com
Onde-Onde with Sesame Seeds and Mung Bean Filling Dapoer Nabila - snack recipe

Dendeng batakok agakk unik karena tidak di goreng kering, cukup di pukul pukul saja setelah di goreng biasa.

Tipe: aneka roti-kue

Masakan: asian

Kata Kunci: onde-onde,Onde-Onde with Sesame Seeds and Mung Bean Filling

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