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1
Combine the rice flour, wheat starch, sugar, butter, and salt in a mixing bowl.
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2
Mix together and then add the boiling water.
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3
Stir with a spoon, and then knead with your hands to form a smooth paste.
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4
Wet your hands and form the dough into 1-inch diameter balls, and then roll them in the sesame seeds.
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5
To make the caramel:
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6
Put the sugar and water in a large saucepan over high heat and stir.
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7
Bring to a boil without stirring and cook, still without stirring, until the sugar becomes a deep brown caramel.
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8
Do not stir at any point after the pot is placed on the stove or the sugar will crystallize.
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9
Add the cream and salt and cook until reduced by one-quarter.
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10
Add the brandy when the sauce is almost done reducing.
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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.
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12
Drain on a paper towel.
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13
Serve on a plate with the warm caramel in a dipping sauce bowl on the side.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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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.
