Steps

1. Peel 150g Sweet Potato, and cut into small 2cm cubes.
   🕒 00:52
2. Place the cut Sweet Potato in a microwave-safe container and heat on 600W for 4.5 minutes.
   🕒 01:02
3. Mash the heated Sweet Potato until smooth using a fork or masher.
   🕒 01:10
4. Move the mashed Sweet Potato to one half of a bowl. In the empty space, add 30g Shiratamako, 20g Sugar, and 2 tbsp Water, and mix together.
   🕒 01:22
5. Mix with your hands until there are no lumps of Shiratamako. Then, combine with the mashed Sweet Potato.
   🕒 01:36
6. Once the mixture starts to become crumbly, gather the ingredients together in the bowl. (Key Tip!) It may be difficult to bring together at first, but continue to adjust by adding water until it clumps together and is no longer crumbly.
   🕒 01:45
7. Once the dough has come together, divide it into 12 equal portions and roll them into balls in your hands.
   🕒 02:08
8. Cover the rolled balls with a damp cloth or a wet paper towel to prevent them from drying out.
   🕒 02:19
9. Divide 100g Koshian into 12 equal portions and roll them into balls.
   🕒 02:26
10. Flatten a rolled Sweet Potato dough ball in your palm to create a flat circle. Place a rolled Koshian ball in the center and wrap the dough around it. (Key Tip!) If the dough cracks or splits, it means the moisture content is too low. Wet your hands slightly and knead the dough to prevent cracking.
    🕒 02:37
11. Dip the balls with the bean paste wrapped inside into water, and coat the surface with Toasted Sesame Seeds. (Key Tip!) Dip thoroughly into the water so the sesame seeds adhere all over. Gently squeeze the balls while coating to ensure the seeds stick firmly.
    🕒 03:13
12. Lightly oil a takoyaki pan and heat over medium heat. Place the sesame balls in the pan and cook. (Key Tip!) If you don't have a takoyaki pan, you can also fry them in a frying pan with a bit more oil, rolling them around as they cook.
    🕒 03:52
13. Flip them occasionally to prevent burning, and cook until the entire surface is golden brown.
    🕒 04:07
14. If the oil reduces, add more and continue to fry until golden brown.
    🕒 04:17
15. Once the outside is colored and the dough has firmed up, they are ready. Serve on a plate as desired.
    🕒 04:34