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Nutella Sticky Balls

Instead of the typically mung bean filling, this recipe takes a twist with chocolate Nutella filling.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: Lao, Lao American
Keyword: glutinous sesame balls, nutella, sticky rice balls
Servings: 12 people

Ingredients

Shell (makes 12)

  • 75 g mashed potato about 1/4 cup mashed
  • 375 g glutinous rice flour
  • 6 tbsp sugar
  • 1 tsp salt
  • 3/4 cup + 1/2 cup hot water

Nutella Filling (makes 12)

  • 1/4 cup 60ml whole milk
  • 3 oz 90g Dark chocolate
  • 1/3 cup 100g Nutella spread
  • 1 tablespoons 15g Butter, unsalted

Other

  • 1/4 cup sesame seeds
  • Vegetable oil for frying

Instructions

Nutella Filling

  • Place heavy cream and butter in a small saucepan. Heat over low-medium heat, melt the butter and bring to a simmer.
  • 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 plastic wrap and chill in freezer for 30 minutes, until firm and scoop-able.
  • Use a tablespoon or ice cream scoop to scoop and portion chocolate, roll with greased hands to form a ball. Roll in cocoa powder, chocolate sprinkles or any other topping.
  • Keep in the fridge until ready to serve.

Prepare Shell

  • 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.
  • Heat potato mixture in a pot and then add 1/2 cup water. Bring to a boil and mix.
  • In a separate bowl, add the rice flour, sugar, and salt then whisk.
  • 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

  • Flatten the dough and add a Nutella ball filling.
  • Close off the ball and roll it in your hand to create the perfect ball.
  • 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.
  • Heat the oil to 325F and fry for about 15-20 minutes. After the balls float up, constantly rotating until golden brown.