Japanese Rice Balls
Prep: 20min
|
Servings: 4
|
Cook: 5min
Crispy on the outside, silky and sweet inside: Try the Japanese rice balls from Spoonsparrow!
Ingredients
- 250 g sticky rice flour
- 250 g sweet lotus paste
- 50 g white sesame seeds
- 1 l plant oil (for frying)
Instructions
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1.
Whisk sticky rice flour with 100 ml hot water until a smooth dough forms. Let cool for 10 minutes and knead until elastic. Shape the dough into a 4 cm diameter roll, cut into 10 equal pieces, cover with a damp cloth. With your hand shape each piece into an 8 cm disc, slightly thinning the edge.
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2.
Place 1 tsp lotus paste in the center of each disc, fold the dough around the filling, gently close and form into balls. Sprinkle sesame on a plate. Heat oil in a wok. Lightly wet the balls with water, coat them in sesame, then carefully drop into the hot oil and fry until golden‑brown in about 3 minutes. Remove with a slotted spoon and drain.
