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

Super Easy Ohagi (Red Bean, Kinako, and Black Sesame). Super Easy Ohagi (Red Bean, Kinako, and Black Sesame) A warm cup of tea embodies the season. Japanese tea and ohagi together are the perfect way to relax. You can also cook. more Mix the kinako powder, ground black sesame seeds, and sugar in a bowl.

To make the soybean flour-coated Ohagi (Botamochi), put the rice ball (with Anko filling) in the soybean flour mix. Rotate a few times to coat well with the mixture and transfer to an aluminum foil liner. To make the sesame-coated Ohagi (Botamochi), put the rice ball (with Anko filling) in the black sesame mix. 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. It's 250 grams of Uncooked sticky (mochi) rice.
2. You need 50 grams of Uncooked rice.
3. It's 300 grams of Water.
4. Prepare 1/3 tsp of Salt (for cooking with rice).
5. It's of [How to make red bean paste Recipe ID: 430850].
6. You need 450 grams of Red beans.
7. Prepare 3 tbsp of Kinako.
8. You need 3 tbsp of Powdered sugar.
9. You need 1 dash of Salt.
10. Prepare 4 tbsp of Black sesame.
11. It's 2 tbsp of Powdered sugar.
12. Prepare 1 tsp of Soy sauce.

Kinako can add a nutty flavor to Japanese sweets, called wagashi. Ohagi: Ohagi, also known as botamochi, are glutinous rice cakes coated in red bean paste. Ohagi are typically rolled in black sesame seeds or soybean powder.; Mochi: Many types of mochi (glutinous rice cakes)—including warabi mochi (bracken starch mochi) and dango (mochi dumplings)—can be dusted in. I used tsubuan, chunky sweetened red bean paste, as well as kinako, roasted soybean flour, with a little sugar for toppings.

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 can't close the rice like in Step 10, having it a little open like this is ok too..
12. Sprinkle with kinako powder..

You can find both at any Asian grocery store or online, any kind will do! Another great topping idea would be to use crushed black sesame seeds with a little sugar. 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. The traditional Japanese sweet pictured on the box is a ball of what looks like rice-based cake (mochi) covered in kinako powder and filled with red beans.