Crispy Warm Sesame Mochi with XO Caramel

4.70 (9)
⏱ 25 mins 🍽 Serves 8 🌶 japanese 🏷 Flour

This Japanese recipe creates a delightful dessert of fried glutinous rice flour balls coated in sesame seeds. The mochi is served warm and crispy alongside a deep, flavourful caramel sauce enriched with brandy. The entire process, from making the dough to frying and preparing the caramel, takes just 25 minutes to complete, yielding enough for eight servings. It's a perfect blend of chewy texture and sweet, complex sauce.

Crispy Warm Sesame Mochi with XO Caramel

Ingredients

  • For the mochi balls
  • 595g glutinous rice flour
  • 75g wheat starch
  • 130g caster sugar
  • 45g softened butter
  • Pinch salt
  • 700ml boiling water
  • White sesame seeds, for coating
  • For the caramel
  • 400g caster sugar
  • 120ml water
  • 950ml heavy cream
  • Pinch salt
  • 1 tbsp brandy, or to taste
  • For serving:
  • Soybean oil, for frying

Method

  1. Place the glutinous rice flour, wheat starch, caster sugar, softened butter, and a pinch of salt into a mixing bowl and combine.
  2. Pour the boiling water into the bowl and stir the mixture initially with a spoon.
  3. Use your hands to knead the contents until a smooth paste forms.
  4. Dampen your hands and shape the dough into balls measuring 2cm in diameter.
  5. Roll each formed ball in white sesame seeds to coat it fully.
  6. For the caramel, add the caster sugar and water to a large saucepan and place it over high heat, stirring to combine.
  7. Bring the mixture to a boil and then cook without stirring until it transforms into a deep brown caramel.
  8. Pour in the heavy cream and add a pinch of salt, then cook the sauce until it has reduced by one-quarter.
  9. Stir the brandy into the caramel sauce when it is nearly finished reducing.
  10. Pour soybean oil into a saucepan to a depth of 7cm and heat it to 175C.
  11. Carefully lower the sesame-coated mochi balls into the hot oil and fry them for about 4 mins until they turn golden brown.
  12. Remove the fried mochi balls and drain them on a paper towel before serving on a plate with the warm caramel sauce in a separate bowl for dipping.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryFlour
Cuisinejapanese
AuthorFood Network UK