These Chinese-influenced traditional cakes are known as Onde-Onde in Indonesia. They are filled with sweetened mashed mung beans.
You can find these sesame balls almost everywhere in Indonesia and throughout South-East Asia, with different filling and names.
Filling:
150 g split peeled mung beans, soak in water for an hour, drain, steam for 30 minutes (until soften)
50 g sugar
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
Vegetable oil, as needed
Mash together steamed mung bean and sugar. Shape into balls (about 20), set aside
Mix all ingredients for skin, adding water as needed. Dough shouldn't be sticky to touch but pliable.
Divide dough into 20 balls
Flatten each dough ball and fill with filling in center. Seam to seal.
Roll balls into sesame seeds
Heat oil on medium heat and fry Onde-Onde until golden brown
Enjoy :)