|YIELDS: 12 Servings
|PREP TIME: 22 mins
|COOK TIME: 20 mins
|TOTAL TIME: 42 mins
Chocolate filled sesame balls are light and chewy with oozing chocolate in the center. Served warm they make the best dessert ever! Mochi cake look out!
- Dissolve the brown sugar in 1/3 cup boiling water. Once the sugar is dissolved, add in 1/3 cup cold water to bring down the temperature.
- In a large mixing bowl, add the rice flour and make a well in the center. Stir in the brown sugar water and stir to combine.
- Once combined, knead the dough in the bowl for 5 minutes and shape into a ball. Dough should be soft, pliable and smooth; add more flour or water if need be to adjust the consistency.
- Roll the dough into a log, and then divide the log into 12 even pieces. Dust your hands with a little rice flour and form each piece into a ball roughly the size of a large walnut.
- With the palm of your hands, flatten the dough balls into disks. Place 6-8 pieces of the chocolate chips in the center of each of the disks.
- Gather the sides toward the center and pinch close. Gently roll in the palms of your hands to reshape into a ball. Repeat with the remaining balls.
- Once all the balls are filled and formed, roll in the sesame seeds to coat thoroughly.
- Heat 3 inches of oil in a pot or wok to 350°F, or until a piece of dough browns in 15 seconds.
- Deep-fry the sesame seed balls, a few at a time, until the sesame seeds are golden and the balls float to the surface, 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Best served warm.
Note: You can add pieces of bananas or red bean paste instead of the chocolate. Get creative with your fillings!