1 ½ cups shiratamako flour (215 g), (glutinous rice flour)
1 tablespoon sugar
⅔ cup water (160 mL)
toasted sesame seed, as needed
canola oil, as needed
Nutrition Info
Calories 62
Fat 1g
Carbs 11g
Fiber 0g
Sugar 4g
Protein 0g
How to Make It
1. Step
Divide red bean paste into 20 and make it into small balls.
2. Step
Add shiratamako, sugar, and water in a medium bowl. Knead until firm and smooth. If it is too dry, add more water.
3. Step
Pull off a portion of dough and flatten. Wrap the each sweet bean ball and roll into a ball. The size of the ball should be slightly smaller than your takoyaki pan. Evenly coat with toasted sesame seeds.
4. Step
Cook the sesame balls in a greased takoyaki pan. Continue rolling the balls to cook evenly.
5. Step
Cook until the dough turn into translucent, approximately 5 -7 minutes. Serve immediately.
