Onde-onde is among the most beloved of Indonesia's Chinese-influenced sweet preparations — a spherical fried glutinous rice cake coated in sesame seeds, with a filling of sweetened mung bean paste, originating in the jian dui (煎堆) tradition of Cantonese pastry that arrived with Fujian and Guangdong Chinese migrants over centuries of trade. The Peranakan Chinese cultural transmission has been so complete that onde-onde is now perceived by most Indonesians as simply Indonesian — part of the jajanan pasar (market snack) vocabulary without conscious reference to its origin. In Malaysia it is called kuih bom or jian dui; in the Philippines, sesame balls or buchi; in Vietnam, bánh cam. The specific Indonesian onde-onde has a slightly thicker skin and a less sweet filling than its Chinese ancestor.
Onde-Onde — Deep-Fried Glutinous Rice Ball with Mung Bean Filling
Indonesian Deep Extraction — Batch 14