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Carrot Mochi Balls (Sticky Rice Balls)

These carrot mochi aka sticky rice balls are chewy, soft, pillowy, and stretchy, basically just the most fun way to eat carrots ever and the balls themselves only require 3 ingredients to make!
It'd be impossible to utter the words "I hate vegetables" to these cutest and yummiest carrot balls. They are gluten-free, quick and easy to make, and have the dreamiest texture ever. You can pair them with basically any sauce you like, I glazed mine in a sweet and sour sticky sauce with a kick of spiciness.
Btw you can shape them into anything you like! I shaped the carrot mochi dough into balls and ate them with skewers like dango! You can also roll them out into long strips and eat them as thick chewy noodles, or cut them out into all kinds of fun shapes.

INGREDIENTS:

1 large carrot, about 220 g
100 g glutinous rice flour, aka sticky rice flour or sweet rice flour
30 g arrowroot power

For the sauce - 
2 scallion, chopped
3 garlic clove, minced
2 red chili, chopped
1 tablespoon rice vinegar
2 tablespoon coconut amino
2 tablespoon ketchup
1/2 cup water
1 teaspoon arrowroot powder + 1 tablespoon water
Cooking oil

TO MAKE:

- Slice the carrot and steam for 15 minutes until fork tender;
- Mash with a fork or blend in a food processor till you reach a smooth paste;
- Mix in the glutinous rice flour and arrowroot powder, bring all the ingredients together to form a dough, knead until you achieve a smooth dough, it should be soft but not too sticky;
- Shape the dough into small balls or roll out into long strips or any other shapes you like;
- Bring a pot of water to boil, drop the balls in, making sure they're not stuck together, cook until they all float to the surface;
- Prepare an ice bath, once the balls are cooked drop them right into the ice bath to cool down and for a bouncier texture;
- Meanwhile, make the sauce, fry off the scallion and garlic in a pan with a drizzle of oil, until aromatic;
- Add in the chili, vinegar, coconut amino and ketchup, stir to mix well;
- Mix the arrowroot powder and water together and slowly pour into the pan, lower the heat to low and stir everything together, bring to a simmer;
- Transfer the cooked carrot balls into the sauce pan, toss to coat them evenly, let the sauce thicken to your preferred consistency;
- Garnish with more scallion and sesame seed, serve immediately, enjoy!

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