Ingredients :

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* 1 cup shiratama-ko (rice flour)
* 1/4 cup sugar
* 1 1/4 cup water
* 1 cup anko (*see introduction)

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Method :

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Put water, shiratama-ko, and sugar in a pan. Place the pan on low heat. Keep stirring the dough until thicken. Flatten the dough on a floured flat pan. Divide the dough into 12 pieces and make rounds. Put a spoonful anko on a piece of dough and wrap the anko by stretching the dough.