Steps for preparation

Divide red bean paste into 20 and make it into small balls.
Add shiratamako, sugar, and water in a medium bowl. Knead until firm and smooth. If it is too dry, add more water.
Pull off a portion of dough and flatten. Wrap each sweet bean ball and roll into a ball. The size of the ball should be slightly smaller than your takoyaki pan. Evenly coat with toasted sesame seeds.
Cook the sesame balls in a greased takoyaki pan. Continue rolling the balls to cook evenly.
Cook until the dough turn into translucent, approximately 5 -7 minutes. Serve immediately.