Ohagi Mochi with Sesame and Kinako Soy Flour
Ohagi Mochi with Sesame and Kinako Soy Flour

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ohagi mochi with sesame and kinako soy flour. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Ohagi Mochi with Sesame and Kinako Soy Flour. Regular old bean paste ohagi is boring. The sesame and kinako coating makes a big difference. If you're not using bean paste, then increase the amount of rice, sesame, and kinako soy flour.

Ohagi Mochi with Sesame and Kinako Soy Flour is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Ohagi Mochi with Sesame and Kinako Soy Flour is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have ohagi mochi with sesame and kinako soy flour using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Ohagi Mochi with Sesame and Kinako Soy Flour:
  1. Take 350 grams Uncooked rice
  2. Take 360 ml Uncooked mochi rice (optional)
  3. Prepare 1 tbsp Sugar
  4. Prepare 10 grams per ball Coarse an bean paste
  5. Take 3 tbsp ☆Black sesame
  6. Take 1 tbsp ☆Sugar
  7. Get 2 pinch ☆Salt
  8. Prepare 3 tbsp ★Kinako
  9. Make ready 1 tbsp ★Sugar
  10. Get 2 pinch ★Salt

Next, wet your hands with salt water to prepare the anko, sweet bean paste. For the anko botamochi, spoon the anko into your hand and shape it into the size of a ping-pong ball. However, this year, in honor of kodomonohi I decided to make ohagi, which is what my mom used to make for Boy's Day. This is a sweet rice ball wrapped with tsubuan (red bean paste) or dusted with kinako (soy bean flour) or kurogoma (black sesame seeds).

Steps to make Ohagi Mochi with Sesame and Kinako Soy Flour:
  1. Wash the rice, and cook with a small amount of water for 10 minutes. Add sugar, crush it up a bit, and divide into about 45g portions.
  2. Roughly grind the sesame, and add sugar and salt. Mix in the ★ ingredients at the same time as the kinako.
  3. Stick about 45 g of rice between 2 sheets of plastic wrap, amd stretch it out into a 10 cm circle with your hands or a rolling pin. Remove the top sheet of plastic wrap, and place the an red bean paste on top.
  4. Wrap the an bean paste completely up inside, and shape into a ball.
  5. Coat in sesame. Letting it sit for a while and then coating it again will give a nice flavor.
  6. Do the same with the kinako soy flour.
  7. Please check outfor the chunky bean paste and refer tofor instructions on how to handle the rice. - - https://cookpad.com/us/recipes/143852-tsubu-an-ohagi-botamochi - https://cookpad.com/us/recipes/143844-tsubushi-an-sweet-simmered-azuki-beans

However, this year, in honor of kodomonohi I decided to make ohagi, which is what my mom used to make for Boy's Day. This is a sweet rice ball wrapped with tsubuan (red bean paste) or dusted with kinako (soy bean flour) or kurogoma (black sesame seeds). This is my first attempt at making ohagi (yikes) but it turned out nicely. Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi. Dango, dumplings made from mochiko (rice flour), are commonly coated with kinako.

So that’s going to wrap this up with this exceptional food ohagi mochi with sesame and kinako soy flour recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!