| Level: | Intermediate |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 12 servings |
| Level: | Intermediate |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- Flavorless oil, for frying
- 2 cups glutinous rice flour, plus up to 1/3 cup more for dusting
- 1/2 teaspoon baking powder
- 3/4 cup brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup white sesame seeds
- About 3 tablespoons chocolate hazelnut spread, I like Nutella
Instructions
- Fit a large heavy pot with a deep-fry thermometer. Heat 2 inches of oil to 350 degrees F.
- Place the rice flour and baking powder in a large heatproof bowl, then whisk to combine and set aside. Combine the brown sugar, salt and 1 cup water in a medium saucepan and bring to a boil, stirring so that the sugar dissolves. Remove it from the heat and stir it into the rice flour to form a thick, sticky, doughy batter. Let it cool slightly, for about 5 minutes, then turn it onto a surface liberally dusted with rice flour. Knead it, adding more flour as needed, until it is just smooth enough to handle (this may take quite a bit more flour, up to 1/3 cup), for about 2 minutes. It should still be slightly sticky. Divide it into 12 balls and cover them with plastic wrap.
- Place the sesame seeds in a small bowl or on a plate. To shape, flatten each ball slightly with your thumb, add about 3/4 teaspoon chocolate hazelnut spread and then gather up the sides and pinch to seal shut. Roll it in the sesame seeds to coat it all over, brushing with a bit of water if it’s too dry for the seeds to stick.
- Fry the balls in batches until they’re browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Let cool slightly and serve. These are best enjoyed immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 252 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 59 mg |
| Serving Size | 1 of 12 servings |
| Calories | 252 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 59 mg |
Reviews
Warning: I didn’t get to finish making them before we had a small fire from the oil and ruined the pot. I think the oil step should be more clear. I was really looking forward to these.
I made them smaller, so I end up with 18 balls, my family love them. I will make them again for girls night gathering.
I loved them, just make them whatever size you want hers are big!
I used the 2 cups flour and the cup of water plus sugar and my dough was gooey…had a hard time figuring out how the dough was supposed to be… however, the flavor was good so I’ll try it again.
These are soooo good! It said to make 12 balls, but we made 16 and they were still really big.
Just okay. Really too sweet and the sesame seeds burn easily. I live these when I’ve had them in China, but not crazy about these.
Molly uses white sugar on her program so I’m not sure how brown sugar will taste.
Good. Make them smaller.
She used white sugar on her show not brown sugar as listed here, I DVR’d the show and just watched it again. People spend a lot of money on ingredients so these recipes need to be accurate and according to the recipe authors ingredients and instructions. This happens all the time to me and I have to throw things away. Too many mistakes Food Network!