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Everything tastes yummier on a stick — especially fluffy bread stuffed with sweet red bean paste.
150 grams tofu
70 grams shiratamako (sweet rice flour)
40 grams potato starch
30 grams flour
2 tablespoons sugar
70 grams anko (sweetened adzuki bean paste)
50 grams confectioners' sugar
10 grams soy sauce
10 grams water
Mash tofu in a bowl.
Add in shiratamako, potato starch, flour, sugar and adzuki bean paste.
Mix well to make a dough. Mold into individual balls and fill with adzuki bean paste.
Arrange balls of dough onto a baking sheet lined with parchment paper. Pierce three balls with a bamboo skewer.
Bake for 20 minutes at 170 degrees C.
Brush on sauce before serving.