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1
Roll the koshi-an into 25 g balls.
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2
Put shiratamako in a heatproof bowl.
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3
Add a little water and knead into a ball (until it is about the same softness of an earlobe).
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4
Make sure that there is no lumps.
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5
Add the rest of the water and mix until smooth.
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6
Then, add the sugar and melt.
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7
Cover the bowl with cellophane wrap and microwave for 3 minutes (This is for when you are using 650 W).
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8
When you take it out, it will be watery and some parts would solidify.
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9
Mix evenly and heat again for 3 minutes.
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10
When you take it out, the whole thing would be solid.
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11
Then knead well.
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12
Heat again for 1 minute and knead.
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13
When you stretch the dough about 30 cm and the dough doesn't rip or stick when you touch it with your hands, it is done.
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14
Add egg white and mix.
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15
Then heat for 1 minutes and mix evenly again.
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16
When the dough is smooth and shinny, it is OK.
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17
Lay on a surface with roasted soy flour and cut into half.
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18
Then cut into 15 portions while it is still warm.
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19
Cover the red bean paste with the dough.
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20
Shape into a barrel.
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21
Pinch both ends and make a puffy uguisu (bush warbler bird) shape.
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22
Then sprinkle roasted soy beans flour with a tea strainer.
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23
I like to eat it with lots of soy bean flour.
