Recipe by dicentra
From Every Day with Rachael Ray - February 2007
Top Review by Ratalouille
This was an interesting recipe. I have had something similar to this at a local Asian restaurant here, I think they use sweet potatoes. I had some difficulty with the dough holding it's shape. The first few were still a little doughy on the inside, so I cooked them a little bit longer, this made they chewy. The sesame seeds give a really nice nutty flavor. I think the honey is too strong, next time I'll try adding some water to it or maybe even use a simple syrup. Made this for the "Cooking with an Asian Accent" event - March 2009
- 3 cups vegetable oil
- 1 cup brown sugar
- 3 cups glutinous-rice flour (found in the Asian foods aisle)
- 1⁄2 cup white sesame seeds
- honey, warmed, for dipping
Directions See How It's Made
- In a medium saucepan, heat the oil until a deep-frying thermometer reads 350°.
- In a saucepan, bring 1 cup water to a boil; stir in the brown sugar until dissolved. Place the rice flour in a medium bowl and, using a fork, stir in the sugar syrup until a sticky dough forms.
- Place the sesame seeds in a bowl. Using your hands, roll about 2 tablespoons dough into a ball.
- Roll the ball in the sesame seeds; repeat with the remaining dough.
- When the oil is hot, working in batches, fry the sesame balls until golden brown, about 4 minutes per batch.
- Transfer the sesame balls to a paper-towel-lined plate. Serve with the warm honey.