Ohagi - Japanese Rice cake with sweet adzuki bean paste
Ohagi - Japanese Rice cake with sweet adzuki bean paste

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ohagi - japanese rice cake with sweet adzuki bean paste. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Ohagi - Japanese Rice cake with sweet adzuki bean paste is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Ohagi - Japanese Rice cake with sweet adzuki bean paste is something which I have loved my entire life. They’re nice and they look wonderful.

Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice. They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by Japanese sects during both equinoxes. The name, ohagi, came from the autumn flower, hagi (bush clover). Ohagi (Japanese Sweet Rice with Adzuki Paste) Ohagi is a traditional Japanese sweet that is still popular today.

To begin with this recipe, we must prepare a few components. You can cook ohagi - japanese rice cake with sweet adzuki bean paste using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ohagi - Japanese Rice cake with sweet adzuki bean paste:
  1. Get 150 g mochi rice
  2. Take 200 ml water
  3. Get 300 g sweet adzuki bean paste
  4. Make ready 2 Tbs kinako, soy bean powder
  5. Take 1/2 Tbs sugar

Combine the kinako, soy bean powder and sugar and mix it thoroughly. Then, do the same combining the black sesame seeds and sugar. Next, wet your hands with salt water to prepare the anko, sweet bean paste. The difference between ohagi and mochi rice cakes the way the sticky rice is processed.

Steps to make Ohagi - Japanese Rice cake with sweet adzuki bean paste:
  1. Wash the rice, place it to strainer and leave for 5 minutes to strain off the water from the rice. Put the rice into a rice cooker, add the water and cook.
  2. While the rice is still warm, remove the pan from the rice cooker and crush up with a wooden pestle to make half crushed rice.
  3. Wet your hands, separate the rice into 10 pieces (35g × 5 and 45g × 5) and make them into balls. Also separate adzuki bean paste into 10 pieces (40g×5 and 15g×５) and make them into balls as well.
  4. Take one piece of 45g rice on your hand, gentrly spread it out by pressing, place one piece of 15g adzuki bean paste and fold it round to form a ball. Repeat for the remaining 4 pieces. (the azuki bean goes inside, the rice inside)
  5. In a small bowl, mix the kinako, soy bean powder and the sugar. Roll the ohagi in the kinako mix, making sure it is covered all over.
  6. Repeat the procedure in reverse. Take one piece of 40g adzuki bean paste onto your hand, gently spread it out by pressing, place one piece of 35g rice ball into the center of the azuki bean paste and fold it round to form a ball. Repeat for the remaining 4 pieces. (the rice goes inside, the azuki bean outside)

Next, wet your hands with salt water to prepare the anko, sweet bean paste. The difference between ohagi and mochi rice cakes the way the sticky rice is processed. Ohagi are small rice cakes made of sticky rice that are covered in anko (sweet red bean paste made of azuki beans). They are typical autumn sweets but you can buy them throughout the year in Japan. With the anko as the covering, the rice is sticky so I do not recommend eating it with your hands.

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