Here’s a delicious recipe for Fried Mochi Balls — crispy on the outside, chewy on the inside, and perfect for snacking or dessert!
🍡 Fried Mochi Balls
📝 Ingredients:
- 1 cup glutinous rice flour (e.g., Mochiko)
- ¼ cup sugar
- ½ cup water (plus more if needed)
- 1 tsp vanilla extract (optional)
- Oil for frying (vegetable, canola, or peanut oil)
Optional for Coating or Filling:
- Powdered sugar, cinnamon sugar, or kinako (roasted soybean flour)
- Nutella, red bean paste, or peanut butter for filling
👩🍳 Instructions:
- Mix the Dough:
- In a bowl, combine glutinous rice flour, sugar, and vanilla (if using).
- Slowly add water, stirring until it forms a smooth, pliable dough — not too wet, not too dry. Add more water a teaspoon at a time if it’s too crumbly.
- Shape:
- Take small pieces of dough and roll them into balls (about 1 to 1.5 inches in diameter).
- Optional: If using filling, flatten the dough ball, place a small amount of filling in the center, then pinch it closed and roll gently into a ball again.
- Heat Oil:
- Heat about 1.5–2 inches of oil in a deep pan to 325–350°F (165–175°C).
- Fry:
- Carefully drop in a few mochi balls at a time. Don’t overcrowd.
- Fry until golden brown and puffed, about 3–5 minutes. Flip occasionally for even cooking.
- Drain and Cool:
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Coat (Optional):
- While still warm, toss the mochi balls in powdered sugar, cinnamon sugar, or kinako for extra flavor.
🍽 Serving Tips:
- Best enjoyed warm for maximum chewiness.
- Store leftovers in an airtight container, but note they’ll harden over time — you can briefly microwave them to soften.