- 21 ounces glutinous rice flour
- 2.6 ounces wheat starch
- 2/3 cup sugar
- 3 tablespoons softened butter
- Pinch salt
- 3 cups boiling water
- White sesame seeds, for coating
- 2 cups sugar
- 1/2 cup water
- 4 cups heavy cream
- Pinch salt
- 1 tablespoon brandy, or to taste
- Soybean oil, for frying
To make the mochi balls:
Combine the rice flour, wheat starch, sugar, butter, and salt in a mixing bowl. Mix together and then add the boiling water. Stir with a spoon, and then knead with your hands to form a smooth paste. Wet your hands and form the dough into 1-inch diameter balls, and then roll them in the sesame seeds.
To make the caramel:
Put the sugar and water in a large saucepan over high heat and stir. Bring to a boil without stirring and cook, still without stirring, until the sugar becomes a deep brown caramel. Do not stir at any point after the pot is placed on the stove or the sugar will crystallize. Add the cream and salt and cook until reduced by one-quarter. Add the brandy when the sauce is almost done reducing.
Put enough soybean oil in a saucepan to come 3-inches up the sides of the pan and heat to 350 degrees F. Lower the mochi balls into the oil and fry until golden brown, about 4 minutes. Drain on a paper towel. Serve on a plate with the warm caramel in a dipping sauce bowl on the side.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.