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Hi Guys!

Another hybrids for today's recipe 😁 If you have been following, I made a mung bean porridge, which then I turned into cakes. So now am doing it again. I shared another porridge yesterday and I turned it into cakes as well for today 😁

These Chinese influenced sesame balls are known as Onde-Onde and they are filled with sweet black sticky rice 🤤🤤🤤🤤

Filling

2 1/2 c sticky rice porridge
1/2 c each sugar and milk powder
A pinch of salt
1 tbsp vegan margarine

Skin

350 g glutinous rice flour
250 ml lukewarm water (more or less as needed)
50 g sugar
1-2 tsp vanilla essence
A pinch or two salt

Coating:
Enough roasted sesame seeds

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