Gishi Goma Dango Handmade Sesame Ball Making Set 256g

• Shiratamako - 100g
• Sugar - 2 tablespoons
• Red bean paste - 100g
• Water - Approx. ~90ml
• White Sesame Seeds - as needed

• Divide the red bean paste into 10 equal parts and roll them into balls.
• In a bowl, mix shiratama flour and sugar, then gradually add water and knead until the dough reaches the consistency of an earlobe.
• Spread a portion of the dough in your palm, wrap it around the rolled red bean paste, and shape it into a ball. Ensure there are no gaps between the dough and the filling.
• Place sesame seeds in a bowl and evenly sprinkle them over the surface of the goma dango. If the sesame seeds have trouble sticking, dampen the surface of the goma dango with water.
• Heat the oil to a low temperature of 130-140℃, then carefully add the goma dango, moving them occasionally with chopsticks to prevent them from sticking to the bottom of the pot. Be cautious not to let the oil temperature rise.
• Once the goma dango float to the surface, fry for 1 to 2 minutes while gently moving them around with chopsticks. When the surface is lightly golden, they are ready.

Tips:

• After completing step 3, allow the dough to rest in the refrigerator for 2 to 3 hours for a more beautiful finish.
• Please note that if the frying oil temperature is too high, it may cause the goma dango to burn before the inside is thoroughly cooked.

• Net contents: 256g (approx. 10 pieces)
• Kit contents: Shiratamako Glutinous Rice Flour, Tsubuan (chunky red bean paste), White Sesame Seeds
• Made in Japan