Sesame balls with chocolate

Ingredients:

• Odorless oil for frying
• 2 cups glutinous rice flour + up to 1/3 cup extra for dusting
• 0.5 tsp baking powder
• 3/4 cup brown sugar
• 1/4 teaspoon coarse salt
• 0.5 cup white sesame seeds
• 3 tablespoons chocolate-hazelnut spread, such as Nutella
• Special equipment: deep fat thermometer

Preparation:

1. Attach a deep-fry thermometer to a large, heavy-bottomed saucepan. Heat 2 inches of oil to 350°F (175°C).
2. Place the rice flour and baking powder in a large heatproof bowl, then whisk together and set aside. In a medium saucepan, combine the brown sugar, salt, and 1 cup of water and bring to a boil, stirring until the sugar dissolves. Remove from the heat and whisk in the rice flour to form a thick, sticky dough. Let it cool slightly, about 5 minutes.
3. Then turn it out onto a work surface generously dusted with rice flour. Knead the dough, adding more flour as needed, until it's smooth enough (you may need a little more flour, up to 1/3 cup), about 2 minutes. The dough should still be slightly sticky. Divide it into 12 balls and cover them with plastic wrap.
4. Place the sesame seeds in a small bowl or on a plate. Use your thumb to make a well in the center of the ball, add about 3/4 teaspoon of the chocolate-hazelnut spread, then gather the dough around the edges and pinch to seal the filling. Roll the ball in the sesame seeds, coating all sides. Sprinkle with a little water if it's too dry for the seeds to stick.
5. Fry the balls, a few at a time, until golden brown, about 5 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Let cool slightly and serve. Sesame balls are best eaten immediately.