Ingredient
120g shiratama flour (shiratamako)
100 cc water
Some salt
Kinako:
50g kinako powder
50g powder sugar
Instructions
Add water and salt in a bowl
Add shiratama flour little by little and stop when it reaches the right hardness (harder than earlobes)
Shape it into a 1-inch diameter log cut into 1-inch segments and roll into a ball then dimple them
Drop them in boiling water and take them out one minute AFTER they come to the surface
Place in cold water with ice
Once cooled, remove from water, and serve with kinako or red bean paste
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