Banana Ketchup Biko Balls

Directions

1. First, cook your sticky rice in a rice cooker. Put the rice in the cooker and rinse until the water is clear. Add in 3 cups of chicken broth and select the sticky rice option on the cooker.

2. Once the rice is done, transfer to a large non-stick pan. Add in the rest of the chicken broth, onion powder, garlic powder and salt. Turn the heat to low and stir until the chicken stock has been absorbed by the rice. About 7 minutes. Next, add in the whole bottle of Banana Ketchup. Stir again until the ketchup has been absorbed by the rice. About 7 minutes. Make sure the heat is on medium low so it does not stick to the pan.

3. Transfer the rice to a large baking dish or platter to cool down fully. This will take about 1 hour. At this point, you can even put the rice in the refrigerator to cool down and do the next steps the next day.

4. Line a baking sheet with parchment or cling wrap. Once the rice is cool use an ice cream scooper to portion out equal size balls. Scoop each ball on the prepared baking sheet.

5. Press the hotdogs into each ball followed by the cheese.

6. Using wet hands, overlap the rice so that it covers the hotdog and cheese and form into a round ball. Repeat for all the balls.

7. Prepare your breading station.

8. Crack 3 eggs into a large shallow bowl and add the 1 tablespoon of water. Beat the eggs until they are fully combined.

9. In another large shallow bowl mix together the Crispy Fry Garlic and Panko.

10. Taking one ball at a time lightly dip into the egg. Let the excess egg drip off, then place in the panko mixture. Turn the ball several times until it’s fully coated. Place back on the baking sheet and repeat for the rest of the balls.

11. It is helpful to have one hand doing the egg dipping and the other coating in panko.

12. Once all the balls have been coated, do a second coating. This ensures the Banana Ketchup Biko Balls are super duper crispy.

13. Take a once coated ball and dip in the egg again and then coat in the panko again. Place back on the baking sheet and repeat for the rest of the balls.

14. Once all the balls are coated, you can either fry them right away or leave them in the refrigerator for a day. Another option is to freeze the twice breaded balls and fry them on the day you will be serving them.

15. This is a great make ahead recipe.

16. To prepare for frying use a small stock pot or dutch oven. About 4 quart size. Fill the pot with about 2 inches of oil. This will probably be about 4 cups of oil depending on your pot size. The oil does need to fully cover the balls to cook evenly.

17. Heat up the oil on medium heat, this will take about 5 minutes. To test the oil you can drop a piece of bread in the oil and if it bubbles and floats to the top right away it’s ready.

18. Carefully place 4 balls in the pot at a time and cook for 2 minutes until brown and crispy.

19. Line a new baking sheet with paper towels. Take the cooked balls out of the oil letting any excess oil drip into the pot. Place the crispy Banana Ketchup Biko Balls on the prepared baking sheet and repeat with the rest of the balls.

20. To serve top with grated cheese and edible gold (optional).

21. Best to be eaten right away.

22. If you have any leftovers the cooked balls can be frozen and then heated up in the air fryer at 250F for 10 minutes. In a traditional oven turn up the heat to 300F and bake for 10-12 minutes until crispy.

23. For an event you can fry and freeze. Just make sure the balls are fully cooled down before you put them in a ziplock back in the freezer. Then just before serving heat in your air fryer or oven until crispy.