Ohagi - Japanese Rice cake with sweet adzuki bean paste. Ohagi (Japanese Sweet Rice with Adzuki Paste). Ohagi is a traditional Japanese sweet that is still popular today. It is made from rice and beans and enjoyed at special occasions, and also as an everyday snack.
Share all people, cooking is indeed work which is quite simple. Besides they are indeed hobbies cooking and have will cooking that is quite, they are also creative in processing each dish so that it becomes food delicious. But there are those who cannot be able to cook, so they must search and see recipes that are cushy to follow.
Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice.
This recipe combines sticky rice with Japanese rice.
Japanese rice is a short-grain, polished white rice.
You can make Ohagi - Japanese Rice cake with sweet adzuki bean paste use 5 ingredients and 6 the steps. Here guides how you mix it.
The main ingredient Ohagi - Japanese Rice cake with sweet adzuki bean paste as follows:
- Prepare 150 g of mochi rice.
- Provide 200 ml of water.
- Provide 300 g of sweet adzuki bean paste.
- Prepare 2 Tbs of kinako, soy bean powder.
- Prepare 1/2 Tbs of sugar.
You can use either a rice cooker or stovetop for this recipe--simply adjust the time if you are cooking rice. We are making Japanese autumn dessert, Ohagi also known as Botamochi in spring. The pounded rice is still soft. Enjoy the delicious fresh Ohagi or Cook the sweet rice with a little extra water so that the botamochi will be soft and delicious.
Instructions Ohagi - Japanese Rice cake with sweet adzuki bean paste
- 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..
- 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..
- 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..
- 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).
- 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..
- 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).
To make the sweet red bean paste from scratch, check out. Tochi Mochi Zenzai, horse chestnuts rice cake with sweet simmered adzuki beans, traditional japanese dessert. They are a bit fiddly to make but not difficult. This Japanese sweet is made from rounded cooked sticky rice which is wrapped in red bean paste or soybean flour. The difference between ohagi and mochi rice cakes the way the sticky rice is processed.