Onde-onde (boules de sésame au haricot mungo)

Drain the soaked mung beans and put them in a pot with fresh water to cover by about 5 cm. Simmer until completely soft and falling apart, 20–25 minutes, then drain well.

• 150 g soaked mung beans

✅ C'est prêt quand : a bean mashes to a smooth paste with no bite left when pressed between your fingers

Mash the hot beans with a fork or blend briefly, then return to the pot with the sugar, pandan leaf, salt and coconut milk. Cook over low heat, stirring often, until the mixture is dry enough to hold its shape and no longer sticks wetly to the spoon. Let it cool, discard the pandan leaf, then roll into 20 small balls about the size of a cherry.

• 100 g sugar
• 1 pandan leaf
• 1/4 tsp salt
• 50 ml coconut milk

✅ C'est prêt quand : the paste pulls away cleanly from the pan and holds a shape when rolled