In my birthplace it is known as Onde Onde. Other places known as 'kuih bom' (referring to explosion during deep frying process) or 'kuih bijan' (coating with sesame seeds on the skin). It is always filled with sweet filling such as coconut in palm sugar (as I preferred) or green bean or red bean paste.
Onde onde (Kuih Bom)
125 gm glutinous rice flour
15 gm all purpose flour
30 gm sugar
Pinch of salt
100 ml warm water
Filling of your choice (I choosed young coconut in palm sugar)
sesame for coating
Oil for deep frying
Mix (A) to form gentle soft dough.
Divide the dough into small round ball (I got 15 pcs), flatten on your palm, put some filling and close the edge.
Roll into sesame seeds until surface covered.
Deep frying in hot oil on medium heat.
coconut in palm sugar filling
1 whole grated coconut - only white part
250gm gula melaka (palm sugar) - chopped
1 tsp salt
2 pcs pandan (screwpine) leaves
2 1/2 cups water
combine all ingredients and cook on medium heat. stir occassionally to mix well and to avoid the bottom to burnt, until thicken and water dissolve.
drop 1 1/2 tbsps all purpose flour in, mix well to make the filling thicken, shining and moisture.
off the heat. leave to cool.
shape as desire. ready to use.
keep refridgerated for future use).