Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ohagi - japanese rice cake with sweet adzuki bean paste. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Botamochi and o-hagi are made of sticky rice and sweet tsubuan, 'chunky-style' sweet azuki bean paste. They are a bit fiddly to make but not difficult, especially if you use one of my favorite cooking helpers, plastic cling film. It is made from rice and beans and enjoyed at special occasions, and also as an everyday snack. Matcha (green tea powder) Ohagi is a modern version of the traditional Ohagi.
Ohagi - Japanese Rice cake with sweet adzuki bean paste is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Ohagi - Japanese Rice cake with sweet adzuki bean paste is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook ohagi - japanese rice cake with sweet adzuki bean paste using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ohagi - Japanese Rice cake with sweet adzuki bean paste:
- Get 150 g mochi rice
- Make ready 200 ml water
- Get 300 g sweet adzuki bean paste
- Get 2 Tbs kinako, soy bean powder
- Make ready 1/2 Tbs sugar
Roll the balls in the sesame seeds or soybean flour mixture,covering them thoroughly, or leave them as is. You can also make a small holein the bottom of the rice balls, add a small core of red bean paste, and thenproceed with the above method for covering the ohagi. Form the lightly-pounded mochi rice into small balls. Flatten a piece of sweet red bean paste in your palm then close around the rice ball OR roll in the kinako topping.
Steps to make 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)
Form the lightly-pounded mochi rice into small balls. Flatten a piece of sweet red bean paste in your palm then close around the rice ball OR roll in the kinako topping. OHagi おはぎ What is Ohagi (Botamochi)? These sweet rice balls are usually made with glutinous rice, sometimes rice, and red bean paste. The rice balls are formed into the shape of a small cylinder and covered with red bean paste on the outside.
So that’s going to wrap this up for this special food ohagi - japanese rice cake with sweet adzuki bean paste recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
