Easiest Way to Cook Delicious Kinako and Black Sesame Ohagi

Kinako and Black Sesame Ohagi. Great recipe for Kinako and Black Sesame Ohagi. Ohagi are traditional, sweet rice balls made for the buddhist Higan holiday in spring and fall, and usually coated with sweet kinako (soy bean powder) or sweet bean paste. During Higan, people pay respects to family members who have passed away, and.

Ohagi (Botacmochi) are often made with only glutinous rice (sweet rice). Prepare the balls exactly as with koshian ohagi, with the rice and koshian switched (and a smaller amount of koshian), so that the balls end up with koshian on the inside and a coating of rice on the outside. Wet your hands when working with the rice so that it doesn't stick. You can have Kinako and Black Sesame Ohagi using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kinako and Black Sesame Ohagi

1. It's 300 ml of Mochi rice also called glutinous or sweet rice.
2. It's 1 pinch of salt.
3. It's of ** Kinako Topping **.
4. It's 50 ml of kinako powder (roasted soybean powder).
5. Prepare 50 ml of ground black sesame seeds.
6. You need 3 Tablespoons of sugar.
7. It's of ** Sweet Bean Paste Topping **.
8. It's of Sweet red bean paste (anko), enough to cover several rice balls.

Great recipe for 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 the rice in a pan.

Kinako and Black Sesame Ohagi instructions

1. Add rice to rice cooker and fill with 300 ml water and cook as usual, or cook on stove according to directions..
2. When the rice is finished cooking, sprinkle in a little salt and lightly mash with the end of a rolling pin, pestle, etc. Don't over mash - you want the "dough" to stick together but also leave some of the grains of rice intact for texture..
3. After mashing, wet your hands and form golf ball-sized balls with the rice..
4. Mix the kinako powder, ground black sesame seeds, and sugar in a bowl. Roll each ball of rice in the kinako mix so they are evenly coated all around..
5. For ohagi with red bean paste, place some bean paste in a piece of plastic wrap and put the rice ball on top. Tightly wrap the plastic up around the paste and rice so the bean paste coats the ball of rice. Unwrap and enjoy..

When the rice is finished cooking, wetting the rice scoop will make it easier use. Put both kinds of rice in a bowl and wash with cold water. 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. I wasn't familiar with "ohagi" and didn't come up with anything definitive when I did a search, but I believe that it is a sweet which has a different name depending on the time of year. Here I have made three variations: coated with black sesame seeds; coated with kinako (toasted soy bean powder); and the most traditional form with the rice cake wrapped in a layer of the tsubuan.