Recipe: Perfect Super Easy Ohagi (Red Bean, Kinako, and Black Sesame)

Recipe: Perfect Super Easy Ohagi (Red Bean, Kinako, and Black Sesame) Delicious, fresh and tasty.

Super Easy Ohagi (Red Bean, Kinako, and Black Sesame). The site owner hides the web page description. This ohagi recipe provides instructions for making traditional Japanese desserts/sweets out of azuki red Enjoy a traditional wagashi dessert dating back to classical times with this easy ohagi mochi and red bean sweets recipe. Roll the ohagi in the kinako mix, making sure it's lightly covered all over.

Ohagi, sweet rice balls, are a traditional Japanese autumnal equinox treat!

Ohagi are made with glutinous rice or 'mochi' rice that is lightly pounded but the grains are still visible, unlike smooth mochi types.

Another great topping idea would be to use crushed black sesame seeds with a little sugar.

You can cook Super Easy Ohagi (Red Bean, Kinako, and Black Sesame) using 12 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Super Easy Ohagi (Red Bean, Kinako, and Black Sesame)

1. Prepare 250 grams of Uncooked sticky (mochi) rice.

2. It’s 50 grams of Uncooked rice.

3. It’s 300 grams of Water.

4. Prepare 1/3 tsp of Salt (for cooking with rice).

5. You need of [How to make red bean paste Recipe ID: 430850].

6. It’s 450 grams of Red beans.

7. Prepare 3 tbsp of Kinako.

8. You need 3 tbsp of Powdered sugar.

9. Prepare 1 dash of Salt.

10. It’s 4 tbsp of Black sesame.

11. Prepare 2 tbsp of Powdered sugar.

12. It’s 1 tsp of Soy sauce.

They are sweet rice balls filled or coated.

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.

Super Easy Ohagi (Red Bean, Kinako, and Black Sesame) step by step

1. Rinse the rice in water then drain. Then let sit in the appropriate amount of water for 3 hours (or overnight)..

2. Form the tsubu-an into balls. For tsubu-an ohagi: 40 g x 5, for kinako ohagi: 30 g x 5, for black sesame ohagi: 20 g x 5.

3. Kinako: Combine kinako, sugar and salt together..

4. Black Sesame: Grind the black sesame and sugar..

5. Cook the rice in a rice cooker with salt. Then, put the cooked rice in a bowl lined with plastic wrap, and smash until the texture becomes smooth..

6. Take 40 g of rice and make into a ball..

7. Red Bean: On plastic wrap, flatten 40 g of red beans and center the rice..

8. Black Sesame: On plastic wrap, flatten rice and put 20 g of red beans in the center..

9. Sprinkle the crushed black sesame..

10. Kinako: Just like black sesame on Step 8, spread the rice then center 30 g of red bean paste..

11. If you cant close the rice like in Step 10, having it a little open like this is ok too..

12. Sprinkle with kinako powder..

Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste).

There are different stories about the origin of having two names: you can google and find them, but either name is correct to call.

Enjoy the delicious fresh Ohagi or Botamochi!

To make the sweet red bean paste from scratch, check out our Ogura Butter Sandwich recipe.

Hi, this may be interesting you: Ohagi Recipe (Japanese Autumn Dessert Pounded Rice Wrapped with Sweet Bean Paste