1 1/2 cups brown sugar
1 1/4 cups hot water
3 3/4 cups mochiko (sweet rice flour)
1 teaspoon sherry
1/2 cup grated unsweetened coconut
1/2 cup crushed roasted peanuts
3 tablespoons sugar
1/4 cup toasted sesame seeds
1 quart oil for frying
Dissolve brown sugar in hot water; cool.
Stir enough liquid into flour to make a stiff dough (do not knead). Add sherry.
Shape into a roll, 1 1/2 inches in diameter; cut in 1/2 inch slices and flatten.
Combine filling ingredients and place a tablespoon of filling in center. Pinch edges together to seal and roll into a ball. Roll in sesame seeds.
Deep fry in oil until golden brown. Press balls against side of pan while frying so balls will expand. Drain on paper towels.
Serve warm or room temperature.