SESAME MOCHI BALLS

INGREDIENTS 
6 ounces red bean paste 
1½ cups shiratamako (glutinous rice flour)
1 tablespoon sugar 
⅔ cup water
Toasted sesame seeds, as needed 
Canola oil, as needed

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

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