Korean Cheese Balls (Mozzarella-Stuffed Glutinous Rice Fried Ball)

Put 150g glutinous rice flour and 20g sugar in a bowl, then mix until no sugar clumps remain.

Pour in 70ml hot water in 3 to 4 additions, stirring each time so no dry flour stays at the bottom.

While the dough is still hot, gather it with a spatula, then knead by hand when it is safe to touch.

Stop when it sticks less to your hands and feels soft, springy, and elastic like an earlobe.

Cut 100g mozzarella into 1 to 1.5cm cubes.

Divide the dough into 15g portions, flatten each piece, and keep the center thick enough so the cheese does not press through during sealing or frying.

Place one cheese cube in the center and gather the dough edges upward to seal firmly.

Roll the ball between your palms until the seam disappears, because any opening can let melted cheese leak into the oil.

Heat 500ml frying oil to 170C and keep the heat at medium-low.

Add the cheese balls and fry for 3 to 4 minutes, turning them often so every side becomes evenly golden instead of browning in patches.

When the outside is crisp and slightly puffed, lift the balls out and drain them for only about 10 seconds.

Serve them hot before the mozzarella firms up, when the filling is still melted and stretches well.