Crispy Warm Sesame Mochi with XO Caramel

1. 1

   Combine the rice flour, wheat starch, sugar, butter, and salt in a mixing bowl.

2. 2

   Mix together and then add the boiling water.

3. 3

   Stir with a spoon, and then knead with your hands to form a smooth paste.

4. 4

   Wet your hands and form the dough into 1-inch diameter balls, and then roll them in the sesame seeds.

5. 5

   To make the caramel:

6. 6

   Put the sugar and water in a large saucepan over high heat and stir.

7. 7

   Bring to a boil without stirring and cook, still without stirring, until the sugar becomes a deep brown caramel.

8. 8

   Do not stir at any point after the pot is placed on the stove or the sugar will crystallize.

9. 9

   Add the cream and salt and cook until reduced by one-quarter.

10. 10

    Add the brandy when the sauce is almost done reducing.

11. 11

    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.

12. 12

    Drain on a paper towel.

13. 13

    Serve on a plate with the warm caramel in a dipping sauce bowl on the side.

14. 14

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

15. 15

    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.

* Per serving · 4 servings · Values may vary.