Sesame ball is a traditional Chinese dessert that is deep-fried until the crust becomes crispy golden and chewy. It can be filled with anything that your heart desires. Our favorite is definitely the oozing toasted black sesame. 😋 #dadsfaves

Time for sweet snack! Onde-onde is one of Indonesian traditional cakes. It's made from glutinous rice with mung bean paste filling. I made it in order to fulfill Indonesian Cookpad Contest about Mom's Favorite Cake. Mother's Day is coming soon here 😊My mom loves to eat Onde-Onde. So I tried to make it by myself. It's my first time making Onde-Onde 😁#OneRecipeOneTree

Very delicious glutinous ball, filled with sweet mung bean🥰, is the perfect friend for tea time

its sweet and chewy :-)

After a couple of failed attempts, I'd finally figured out the best combination of ingredients and the correct method to make onde onde. I came across various recipes which called for tapioca starch. I tried to use those recipes, but the onde onde came out hard and the palm sugar does not melt. Onde onde is a bouncy rice ball filled with palm sugar; what fascinating is that it popped inside your mouth with the melted palm sugar. Kinda like a XLB meets mochi.Kueh or kuih is a culinary genre that is fading away. Hardly anyone makes these by hands at their own kitchen anymore. Most are mass-produced from factories. I remember my grandma used to make loads of these for her afternoon high tea session. Imagine an English style afternoon high tea session with all these wonderful kueh.I hope I can breathe new life into this fading genre with a bit of a modern twist. As I was preparing my palm sugar for freezing, I was thinking about melting the sugar into a syrup then freeze them as ice cubes instead. Maybe that will be a better method. I also was painting a picture inside my mind about debunking these onde onde on my plate. Anyway, every time you munch into these, the hot sweet filling will explode in your mouth leaving a hint of pandan and coconut at the back of your mouth. This is the real deal. No artifical coloring or flavoring, unlike the store-bought ones which taste so rubbery and over-sugary-sweet. Without much delay, let's get started with the recipe.

For the love of salted egg yolk and sesame ball, I happily combined both into this recipe. It’s undeniably savory and creamy with a chewy crunch from the sesame ball.

I love sesame balls served at Chinese restaurants, so I came up with an easy way to make them myself.You can make these sesame balls with just shiratamako.Even if you don't have sesame seed paste, it's fine to just use anko.Make it in the morning and they will stay soft and fresh until the evening. Recipe by mielle

I recommend baking them in a oven because it makes the surface crunchy. The frozen sesame balls, from both Step 6 and 8 can be warmed up in a microwave, lightly baked in a oven, or deep-fried as well. Recipe by Happa

I made many different kinds of rice balls for my mother-in-law's lunch, who doesn't like noodles.This recipe doesn't call for specific ingredients.The gomashio is a must! The gomashio brings the flavors together (it depends on your preference but I recommend a generous amount). Recipe by Snow*Love

My sons aren't really satisfied with just plain rice balls so I add a bit of flavour to them.It's really easy - just mix and cook. Add anything you like - shio-konbu seaweed, sesame, shiso leaf, tarako cod roe etc. Recipe by Hoink

Oreo balls are so easy and soo delicious! My kids love them and they're a huge hit on holidays! :) I hope you enjoy!

I made wasabi-flavored onigiri seasoned with tempura crumbs, green onions, sesame salt, and mentsuyu.Adjust the ratio of sesame salt and mentsuyu to taste.If the rice is too dry, add a bit of hot water in Step 3.This time, I sprinkled some matcha on top. You could also top them with a pinch of ao-nori. Recipe by Mikki-an