Instead of the typically mung bean filling, this recipe takes a twist with chocolate Nutella filling. These Nutella sticky balls are made of sticky rice and filled with chocolate and delicious Nutella. This is a twist on the traditional sesame ball filled with yellow mung bean.
1. Place the whole milk and butter in a small saucepan. Heat over low-medium heat, melt the butter and bring to a simmer.
2. Pour the cream over the chocolate, let sit for 2 minutes, then stir until smooth. Add the Nutella and stir again until incorporated and smooth. Cover with a plastic wrap and chill in the freezer for 30 minutes, until firm and scoop-able.
3. Use a tablespoon or ice cream scoop to scoop and portion the chocolate paste, roll it with greased hands to form a ball. Roll in cocoa powder, chocolate sprinkles or any other topping as you like.
4. Keep in the fridge until ready to serve.
1. Prepare the potato by peeling, cutting into 1 inch slices, then microwaving with lid on top for 4 minutes. Mash it until it’s a potato paste. Scoop out measured amount of potato into a bowl and add 3/4 cup water.
2. Heat potato mixture in a pot and then add 1/2 cup water. Bring to a boil and mix.
3. In a separate bowl, add the rice flour, sugar, and salt then whisk.
4. Add the hot potato water mixture to the flour and mix until it becomes a dough. The dough should be slightly wet and not dry. Add a tbsp of water as needed.
Making the balls
1. Flatten the dough and add a Nutella ball filling.
2. Close off the ball and roll it in your hand to create the perfect ball.
3. If the ball is not wet enough, dab it with some water. In a bowl with sesame seeds, roll the bowl around and then roll it again in your hands to get the sesame to stick.
4. Heat the oil to 325F (160°C) and fry for about 15-20 minutes. After the balls float up, constantly rotating until golden brown.