Laughing balls, Kanom Hau-ro

 I use to ate this snack when I was young, my auntie always made for us and it's delicious.

It's a long time ago and I want to eat it again, but now I don't live with my auntie so I have to make it by myself. Kanom Hau-ro, or laughing balls, is a cute name ^^, the name comes from the fact that the dough will crack after frying, it looks like it's laughing. 
The key for this snack is the frying temperature, if the oil is too hot, your balls will turn brown, before outside is cracking, so be careful. The resting time is not for rising it, but it will let the flour absorb all the liquid so don't skip this step.
As you know that fried food is my favourite food, I can eat a lot of it, having it while reading, a bowl of it wan't be enough.

Laughing balls, Kanom Hau-ro

250 g ................................ Cake flour
2 tsp ................................. Baking powder
1/2 tsp .............................. Salt
90 g .................................. Granulated sugar
2 ....................................... Egg
30 g .................................. Rice bran oil
1 - 1 1/2 tbsp .................... Water
.......................................... Sesame
.......................................... Rice bran oil for frying

 Rice bran oil

 Put flour, granulated sugar, baking powder and salt into a bowl, whisk to combine.
Pour rice bran oil and eggs into the bowl.
Mix to combine, add 1-1 1/2 water if the dough too dry to form a ball.

 Knead lightly with your hand until combine.

 Cover and let the dough rest for 30 minutes.

 Roll the dough into a ball.
**use a bit of flour to prevent it stick to your hand.

 Cover with sesame.

 Pour the oil into a pan.
And heat until the temperature reach 170C.

 Ready to be fried.

 Fry until the balls are crack and become golden brown.

Remove from the heat and let it cool before serving, best serve the day it made.

Laughing balls, Kanom Hau-ro