The Vietnamese street food the Giant Sticky Rice Ball is trending all over social media. We we’re considering booking a flight to Vietnam but decided why not attempt to make it at home. This delish deep fried treat is super interesting because before cooking it it starts as a dough ball and then when deep fried it puffs up into the oversized rice cracker-like rice ball.
- ¾ cup glutinous rice flour
- 1 tsp baking powder
- 2 tbsp sugar
- 100ml, 80g boiling water (1/2 cup + 1-15 ml)
- 1 tsp vegetable oil
- White sesame Seeds
- Oil for Frying
- In a large bowl combine rice flour, baking powder, sugar and pour into boiling water. Use chopsticks to quickly stir until the water is combined, add vegetable oil. Rest for 5 minutes and knead for a few minutes until the dough is smooth. Rest for an hour.
- For small rice balls divide the dough. For a giant one keep the ball as one and cover with saran wrap to make sure it doesn't dry out.
- Before deep frying prep a two bowls one with water and the other with sesame seeds. Take the ball with one hand and dip with water and the other to coat with sesame seeds. Set aside before frying.
- Heat oil over medium heat in a large wok, until 350°F. Add the sesame ball and fry until golden brown and puffed up. Increase the heat to high and cook for an additional 3 minutes. Make sure to continue to press down, rotate, and flip the dough while in the wok. Be careful not to puncture the ball.