Sweet Rice Balls
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!
what you'll need:
Wash the rice
Place a sieve over a mixing bowl and pour 150g mochi rice into the sieve. Submerge with cold water, swish and drain to wash. Repeat 3 times.
Soak the rice
Submerge the rice once more and leave to soak for 30 minutes.
Dry the rice
After 30 minutes, drain the water and leave the rice to dry for 5 minutes.
Cook the rice
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.
Simmer and steam
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.
Mix kinako powder, sugar and salt in a bowl and set aside for later.
Cool the rice
Transfer to a wide container to help it cool quicker and cover with plastic wrap touching the surface to stop it from drying out.
Shape the rice
Once cool to the touch, divide the rice into balls. The anko coated ohagi uses 30g whereas the kinako ones use 50g. This recipe makes 4 of each.
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.
Press the 50g rice into a disk shape and place the 30g anko in the center. Wrap until the anko is covered.
Roll the ohagi with the rice on the outside in kinako powder right before serving.
FULL RECIPE »
See the full post for more information plus tips, tricks and storage instructions!
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