Combine the koshi-an and the roasted sesame seeds.
Wrap it with plastic wrap (make it into a long stick about 20 cm).
Using a dough scraper, divide the koshi-an into 12 equal potions.
Roll the koshi-an into balls.
Mix the egg white and sugar until thick. Sift in the ◎ dry ingredients, and combine well with a spatula.
Once the dough looks sticky like this, the mixing is done. Transfer to a dusted working surface.
Roll out the dough into a flat stick about 20 cm long, and divide into 12 equal pieces with a dough scraper.
Roll out the divided dough into balls.
Dust your hands with flour and place the dough onto it. Stretch the dough out into a circle by gently patting it. [Important] Use a generous amount of flour to dust the dough or it will be sticky.
Place the dough over the koshi-an. Flip it and start sealing the dough. [Important] If the dough starts to get sticky, dust with flour occasionally!
This dough is very elastic. So do not worry if it seems like the dough won't be enough to seal it. Just relax and slowly gather the dough and it will seal.
Make a circle with your fingers and make an edge.
Add the powdered green tea on top. Make sure to dust the container and place in the dough, so it won't stick to the container. If you are storing the dough, freeze it at this point without the powdered green tea.
Heat the vegetable oil in a skillet over low heat, pan-fry the dough on the top-side first. Cook them slowly.
Once they are golden brown, as shown in the photo, they are done.
Story Behind this Recipe
To use up the leftover anko, you can make a quick green tea accompaniment in a skillet. They can be stored in the freezer, so it's ok if you have made too many of them. Use up the leftover anko!
[Important] Make sure to dust with flour occasionally. This dough is very sticky, so use a generous amount of flour to dust the working surface. The dough can be handled easily as long as you dust occasionally while shaping the dough. I used trehalose to reduce the sweetness, since I don't like things that are too sweet.