Directions

To Make

1. Place black sesame seeds, sugar, butter and 1 tbsp water into a food processor and blitz until a paste is formed. If the mixture is too dry, add another tbsp water to bind the mixture. Divide the mixture into 8-10 portions and roll into balls. Place on a lined tray and freeze for 2 hours or until semi-firm.
2. To make mochi, combine the glutinous rice flour, sugar, and water in a microwave-safe bowl. Whisk until smooth and well-combined.
3. Cover with a plastic wrap and pierce several holes in the wrap. Microwave on high for 1 minute. Stir and mix with a wet spatula, cover again and microwave for another minute. The mochi should turn slightly translucent. Stir again and microwave for 30 seconds. Remove the plastic wrap and let it cool slightly.
4. Sift some corn flour on a baking mat. Transfer mochi dough onto the baking mat and dust the top with more corn flour before rolling out with a rolling pin. Use a 7cm round cutter to cut out discs.
5. Place a frozen sesame ball in the centre of the mochi disc and seal completely. Dust with more corn flour. Set aside and repeat with remaining mochi discs.
6. Place Obento Panko Breadcrumbs in a dry frying pan over medium heat. Toast for 2-3 minutes or until slightly golden.
7. Heat enough oil in a small saucepan.
8. Dip each mochi ball into the beaten egg, then coat with plain flour. Dip into the beaten egg again, then coat evenly with the toasted Obento Panko Breadcrumbs.
9. Deep-fry mochi balls for 30-35 seconds until golden and crisp. Avoid frying for longer as the mochi skin may burst. Drain excess oil on kitchen towel. Serve warm.