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Making the Onde-onde Skin

  • Knorr Potato Flakes 500g 60.0 g
  • Refined Sugar 125.0 g
  • White glutinous rice flour 125.0 g
  • Margarine 65.0 g

Making the Filling

  • Peeled green beans 125.0 g
  • Granulated Sugar 50.0 g
  • Coconut Milk 50.0 g
  • Salt 2.0 g
  • Vanilla 2.0 g

Making the Onde-onde

  • White sesame seeds 200.0 g

A popular Indonesian snack. Easy to make, this sticky rice snack filled with sweet mung bean paste is perfect for any occasion.



  1. Making the Onde-onde Skin

    • Heat water.
    • Add Knorr Potato Flakes. Stir till becomes mashed potato. Set aside.
    • Mix margarine, sticky rice flour, and refined sugar, stirring evenly.
    • Add the mashed potato, knead until smooth.
  2. Making the Filling

    • Prepare blender, put in salt, vanilla, coconut milk, sugar, and peeled green beans, blend until smooth.
    • Heat the pan.
    • Pour the blended peeled green beans. Cook over low heat until it becomes a paste.
  3. Making the Onde-onde

    • Take the onde-onde skin mixture, thin it, and place the filling batter of the onde-onde into it.
    • Round into one. Repeat until the batter runs out.
    • Dip the onde-onde in water, then coat with white sesame seeds.
    • Fry until golden yellow. Onde-onde ready to be served.