Ohagi is one of wagashi that can be made very easily at home. It’s a little bit similar to “mochi” but this particular wagashi comes with two types of rice steamed together. So it doesn’t get too sticky, feels more like eating sweet rice balls! It traditionally comes with red bean paste,also known as anko,covering sticky rice. But there are also some other ways to enjoy ohagi. Because It doesn’t require any special tools, mostly done by hands, you and your family or friends can make together! This recipe can be a great recreation for gathering!
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes twelve ~
150g Sticky rice/glutinous rice
150g Regular rice
500~550g Anko /Red bean paste
1 cup Kinako/soy bean powder
*1 cup Sugar
1 cup Black sesame powder
*You can adjust ratio/sweetness at your preference
[ Directions ]
1. To make ohagi you have to combine two different types of rice. Regular rice may be found very easily at any super store. But the other type as shown in the picture may have to ask around. This is called “mochi-gome”in Japanese also known as glutinous rice. It has much stickier texture when it’s cooked. You can find it in Chinese or Japanese super market.
2. Put regular rice and sticky rice into a bowl.
3. And wash the blended rice until water gets clear and strain the water with a mesh bowl or strainer.
4. Put the rice into a rice cooker and pour in measured water. Soak it for an hour or so.
5. After soaking, you can go ahead and start cooking.
6. There are several kinds of coatings to enjoy Ohagi. This package contains roasted soybeans powder. It’s called “kinako” in Japanese. It has no sweetness. You have to mix with about equal part of sugar before using as coating.
7. Here’s black sesame powder. You can grind it yourself also and mix with about equal part of sugar.
8. Thaw out anko/red bean paste if you have some in your freezer.
9. This is the steamed blended rice. It looks pretty much the same as regular steamed rice. But as you stir it, you will notice it’s much stickier.
10. Transfer the rice into wooden shallow bucket or stainless bowl. And pound it with wet rolling pin or empty bottle.
11. On a small sheet of plastic wrap put about 45g of anko and cover with another sheet of plastic wrap to laminate.
12. Spread anko evenly make a thin layer oval shape and put it aside.
13. To process easily wet your hands first and roll about 50g of each sticky rice into foot ball shape.
14. Take off the wrap on the top and place sticky rice on spread anko.
15. Using wrap underneath, cover the sticky rice with anko evenly.
16. Make sure the anko sticks to the rice in side. Flip over and adjust the whole shape.
17. Here’s the reverse type. Do the same process but switch the inside with the outside.
Spread sticky rice and put anko inside.
18. Again don’t worry about the bottom not being covered.
19. Since outside is sticky,they are suitable for powder coating. Roll ohagi in prepared kinako. Dredge evenly.
20. Do the same for the black sesame flavor.
21. Here I’ve got an extra recipe to share! I’m making strawberry ohagi!
Cut off the strawberry’s stem and cap the pointy part with anoko. Try to form into a round shape.
22. And the rest process is about the same. Wrap with the sticky rice. Dredge with kinako or sesame powder if you want.
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