Japanese sweet,Wagashi-Ohagi & Strawberry ohagi

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
300ml Water
500~550g Anko /Red bean paste
1 cup Kinako/soy bean powder
*1 cup Sugar
1 cup Black sesame powder
*1cup Sugar
*You can adjust ratio/sweetness at your preference
Strawberries

[ Directions ]

1-
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.
POINT-ENG

If you find it in a Chinese super market. There might be selections between short or long grain. For this particular sweet, short grain is more suitable.

 

 

2-
2. Put regular rice and sticky rice into a bowl.
POINT-ENG

The ratio I’m using here is 1to1. You can adjust it to your preference. More sticky rice than regular rice makes your ohagi’s texture stickier. And more regular rice than sticky rice gives less stickiness.

 

 

2-
3. And wash the blended rice until water gets clear and strain the water with a mesh bowl or strainer.

2-
4. Put the rice into a rice cooker and pour in measured water. Soak it for an hour or so.
POINT-ENG

You can also prepare a night before. The next day, you can simply put it into your rice cooker and start cooking!

 

 

2-
5. After soaking, you can go ahead and start cooking.

2-
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.
POINT-ENG

Again, you can find at Japanese or Chinese super market.

 

 

2-
7. Here’s black sesame powder. You can grind it yourself also and mix with about equal part of sugar.
POINT-ENG

You can of course adjust the ratio to your preference. You can also use brown sugar instead of plain sugar.

 

 

2-
8. Thaw out anko/red bean paste if you have some in your freezer.
POINT-ENG

 

 

2-
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.

2-
10. Transfer the rice into wooden shallow bucket or stainless bowl. And pound it with wet rolling pin or empty bottle.
POINT-ENG

Don’t pound it too much. You don’t need to make it like mochi. You want to maintain rice grain to enjoy its texture.

 

 

2-
11. On a small sheet of plastic wrap put about 45g of anko and cover with another sheet of plastic wrap to laminate.

2-
12. Spread anko evenly make a thin layer oval shape and put it aside.

2-
13. To process easily wet your hands first and roll about 50g of each sticky rice into foot ball shape.

2-
14. Take off the wrap on the top and place sticky rice on spread anko.

2-
15. Using wrap underneath, cover the sticky rice with anko evenly.

2-
16. Make sure the anko sticks to the rice in side. Flip over and adjust the whole shape.
POINT-ENG

It doesn’t necessary have to cover all the way. It’s ok not to cover the bottom part… No one will notice…

 

 

2-
17. Here’s the reverse type. Do the same process but switch the inside with the outside.
Spread sticky rice and put anko inside.

2-
18. Again don’t worry about the bottom not being covered.

2-
19. Since outside is sticky,they are suitable for powder coating. Roll ohagi in prepared kinako. Dredge evenly.

2-
20. Do the same for the black sesame flavor.
POINT-ENG

If you don’t want to make it too sweet, you can go without anko filling, directly dredge rolled sticky rice.

 

 

1-
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.

2-
22. And the rest process is about the same. Wrap with the sticky rice. Dredge with kinako or sesame powder if you want.
POINT-ENG

Ohagi should be kept at room temperature. Don’t put in the fridge. Sticky rice gets very tough at low temperature.

 

 

 

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2 thoughts on “Japanese sweet,Wagashi-Ohagi & Strawberry ohagi

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