Ohagi is a traditional Japanese sweet made with sticky glutinous rice, sweet red bean paste and various toppings. It's typically enjoyed during the autumn equinox and is perfect with a warm cup of tea on a cool autumn evening!
Transfer the rice to a pot and add 175ml water. Place a lid on top and bring to boil over medium heat. Boil for 30 seconds then reduce the heat to med-low for 2 mins.
Reduce the heat to low and simmer for 5 minutes. Finally, blast with the highest for 10 seconds and then turn off the stove. Leave to steam with the lid for 15 minutes.
Divide the red bean paste into 50g portions for wrapping and 30g for filling. Roll into balls, then cover and store in the fridge until time to assemble.
Press the 50g anko into a disk shape and place the 30g rice in the center. Wrap until the rice is covered. Wet your hands to prevent sticking or use plastic wrap.