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1
Make the caramel: Toast the sesame seeds in a skillet over medium heat until golden.
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2
Transfer to a dish.
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3
Remove the peel from the orange in wide strips, then squeeze the orange juice into a separate dish; set aside.
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4
Cook the sugar in a skillet over medium heat, swirling the pan, until deep amber.
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5
Whisk in the butter, cream and salt until dissolved.
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6
Add the orange peel and juice.
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7
Cook, whisking, until the sauce thickens, 5 to 10 minutes.
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8
Remove from the heat.
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9
Add the sesame seeds.
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10
(You can refrigerate the sauce, covered, up to 1 day; reheat before serving.)
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11
Make the fritters: Bring 4 cups milk, the salt and cinnamon to a simmer in a saucepan over medium-high heat.
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12
Add the rice, reduce the heat to medium, and cook, stirring, until tender, 20 to 25 minutes.
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13
Add the condensed milk and 2 tablespoons sugar; cook, stirring, until thick, 5 to 10 more minutes.
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14
Stir in the vanilla and let cool completely.
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15
Roll tablespoonfuls of the rice mixture into balls.
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16
Put on a parchment paper-lined baking sheet; cover and chill until ready to fry.
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17
Make the batter: Whisk the flour, baking powder and the remaining 2 tablespoons sugar in a bowl.
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18
Whisk the egg and the remaining 3/4 cup milk in a liquid measuring cup; gradually whisk into the flour mixture until smooth.
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19
Heat 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350degrees F. Working in batches, dip the rice balls in the batter using a fork, then fry until golden, turning once, about 8 minutes per batch.
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20
(Return the oil to 350degrees F between batches.)
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21
Drain on paper towels.
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22
Drizzle with the caramel.
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23
Photograph by Yunhee Kim
