In a saute pan, boil the treacle over medium heat until thickened. Add a pinch of salt and pepper. Remove from fire.

Add the roasted rice flour to the thickened treacle. Mix in well. Mixture should be a little bit sticky.

When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining roasted rice flour.

Enjoy after a meal or at tea time.