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1
Combine the water, sugar, and tapioca (the ingredients) in a pot.
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2
Completely dissolve the tapioca and break down any lumps before turning on the heat.
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3
Set the stove to medium heat.
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4
With a wooden spatula, slowly mix all the ingredients together, being sure to scrape the bottom of the pot.
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5
Once the water becomes warm, set the heat to low and do not allow the mixture to come to a boil.
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6
Continuously stir the mixture, as the tapioca will gradually thicken, developing a glue-like consistency.
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7
Knead the paste well with the spatula and be careful not to let it burn by either lowering the heat or periodically removing the pot from the stove.
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8
Keep kneading for about 5 minutes until the mixture changes from a milky white colour into a translucent dough.
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9
When this becomes translucent and develops an elastic consistency, it will become quite firm and difficult to mix.
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10
Gather the dough together in the pot to form a ball.
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11
Once it has become translucent, transfer the ball of dough directly into the ice water.
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12
Flattening the dough in the ice water will allow the center of the dough to cool more quickly.
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13
Tear off bite-sized pieces of dough and gently form into balls.The center of the balls will be hot, so be careful not to burn yourself.
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14
Squeezing the dough between the base of your thumb and index finger, rather than using your fingertips, will allow you to cleanly tear off balls of dough.
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15
Drop into ice water and allow to fully cool.
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16
Gently drain the dough in a strainer, and finish by topping with a mixture of the kinako and brown sugar.
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17
This can even work well by using brown sugar syrup or a watered down version of your favourite jam, and will give it a Western-Japanese touch.
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18
Adding coconut milk will give it a tropical flair.
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19
If you are having difficulty cleanly tearing the dough, you can use a knife.
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20
If you are planning on making a large amount, it is better to make many small batches rather than making one large batch.
