Karitoya's eggplant with sesame bean paste

Make dumpling dough. Add the shiratama flour and sugar in a bowl and mix, then add the lard and knead it together, then let it sit for about an hour. Put floats and boiling water in another bowl and knead them well, then let them sit for about an hour.

Knead the dough from [1] that you have left to rest, place it on a stick, cut into 6 to 8 equal parts, and roll it up.

Make sesame paste. Add the black rinseed sesame seeds and sugar in a bowl and mix well, then add the lard and honey. Once the whole thing is mixed well, place it in the fridge and let it cool, so the lard will be stored and easier to wrap.

Cut the Kariruya eggplant into 2cm cubes, sprinkle with sugar and candied.

[3] Wrap the diced Karitoya eggplants one by one with the sesame paste and roll them up.

[5] is wrapped in dumpling dough and sprinkle white sesame seeds on the surface.

Fry in frying oil heated to 120°C. The temperature should be gradually increased and reach about 180°C. The estimated frying time is about 10 to 15 minutes.

Take it out on kitchen paper, drain the oil, and serve in a bowl to complete it.