Chewy Non-fried Sesame Balls

• 100 grams Shiratamako
• 1 tbsp Sugar
• 100 ml Milk or water (lukewarm)
• 1 tsp Vegetable oil
• 80 grams Koshi-an
• 1/2 tsp Ground sesame seeds
• 1 pinch Salt
• 1 White sesame seeds (for coating)

1. In a bowl, combine the koshi-an, ground sesame seeds and salt.
2. Wrap the bowl with plastic wrap and let the flavors of the ingredients marry while they rest.
3. Knead the shiratamako, sugar, milk, and vegetable oil well until it is as soft as your earlobes.
4. Divide the dough into 8 equal sections and wrap with the filling.
5. Simmer the dough for about 2 minutes.
6. Soak in cold water and rinse off the starch.
7. Strain away the water and coat the balls with white sesame seeds.
8. These are very chewy as is.
9. Leftovers can be frozen for later.
10. After simmering the sesame balls, bake them in an oven for 10 minutes at 200C (This is to make their surfaces crunchy).
11. The outside is crunchy and the inside is chewy.
12. You can freeze the baked sesame balls to store them, too.

shiratamako, sugar, milk, vegetable oil, ground sesame seeds, salt, white sesame seeds

Taken from cookpad.com/us/recipes/155544-chewy-non-fried-sesame-balls (may not work)