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Mochi Sesame Balls

by Stevie Ward featured in Mochi Desserts You'll Wish You Knew About Sooner

Ingredients

for 20 balls

  • 6 oz
    red bean paste (170 g)
  • 1 ½ cups
    shiratamako flour, (glutinous rice flour) (215 g)
  • 1 tablespoon
    sugar
  • ⅔ cup
    water (160 mL)
  • toasted sesame seeds, as needed
  • canola oil, as needed
    Calories 62
    Fat 1g
    Carbs 11g
    Fiber 0g
    Sugar 4g
    Protein 0g

Estimated values based on one serving size.

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Preparation

  1. Divide red bean paste into 20 and make it into small balls.
  2. Add shiratamako, sugar, and water in a medium bowl. Knead until firm and smooth. If it is too dry, add more water.
  3. 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. Cook the sesame balls in a greased takoyaki pan. Continue rolling the balls to cook evenly.
  5. Cook until the dough turn into translucent, approximately 5 -7 minutes. Serve immediately.
  6. Enjoy!
 

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