Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, ohagi - japanese rice cake with sweet adzuki bean paste. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Ohagi - Japanese Rice cake with sweet adzuki bean paste is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Ohagi - Japanese Rice cake with sweet adzuki bean paste is something which I’ve loved my whole life.
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. Matcha (green tea powder) Ohagi is a modern version of the traditional Ohagi. Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Make ready 150 g mochi rice
- Get 200 ml water
- Get 300 g sweet adzuki bean paste
- Get 2 Tbs kinako, soy bean powder
- Get 1/2 Tbs sugar
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. Ohagi, otherwise konwn as botamochi, is basically a mochi rice ball wrapped in anko (a kind of Japanese sweet red bean paste). This is the simple traditional way of making them.
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)
Ohagi, otherwise konwn as botamochi, is basically a mochi rice ball wrapped in anko (a kind of Japanese sweet red bean paste). This is the simple traditional way of making them. As a finishing touch, you can cover them with various ingredients such as sesame seeds and matcha powder. Cover each ball with a thin film ofchunky bean paste. Roll the balls in the sesame seeds or soybean flour mixture,covering them thoroughly, or leave them as is.
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