Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, ohagi - japanese rice cake with sweet adzuki bean paste. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Ohagi - Japanese Rice cake with sweet adzuki bean paste is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Ohagi - Japanese Rice cake with sweet adzuki bean paste is something which I have loved my entire life.
To begin with this particular recipe, we have to 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 cook it.
The ingredients needed to make Ohagi - Japanese Rice cake with sweet adzuki bean paste:
- Make ready 150 g mochi rice
- Make ready 200 ml water
- Make ready 300 g sweet adzuki bean paste
- Make ready 2 Tbs kinako, soy bean powder
- Make ready 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. When the rice is just cool enough to handle but still warm, transfer it to a bowl and mash lightly with a pestle or wooden spoon. Form the lightly-pounded mochi rice into small balls.
Instructions 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)
When the rice is just cool enough to handle but still warm, transfer it to a bowl and mash lightly with a pestle or wooden spoon. 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. Top with sesame seeds or a single adzuki bean. Cover each ball with a thin film ofchunky bean paste.
So that’s going to wrap it up with this special food ohagi - japanese rice cake with sweet adzuki bean paste recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
