Recipe: Delicious Ohagi - Japanese Rice cake with sweet adzuki bean paste

Ohagi - Japanese Rice cake with sweet adzuki bean paste. Ohagi (Japanese Sweet Rice with Adzuki Paste). Ohagi is a traditional Japanese sweet that is still popular today. It is made from rice and beans and enjoyed at special occasions, and also as an everyday snack.

This recipe combines sticky rice with Japanese rice. Japanese rice is a short-grain, polished white rice. You can use either a rice cooker or stovetop for this recipe--simply adjust the time if you are cooking rice. You can have Ohagi - Japanese Rice cake with sweet adzuki bean paste using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Ohagi - Japanese Rice cake with sweet adzuki bean paste

1. Prepare 150 g of mochi rice.
2. It's 200 ml of water.
3. You need 300 g of sweet adzuki bean paste.
4. You need 2 Tbs of kinako, soy bean powder.
5. It's 1/2 Tbs of sugar.

They are a bit fiddly to make but not difficult. This Japanese sweet is made from rounded cooked sticky rice which is wrapped in red bean paste or soybean flour. The difference between ohagi and mochi rice cakes the way the sticky rice is processed. Anko, or red bean paste, is made from boiled adzuki bean sweetened with sugar.

Ohagi - Japanese Rice cake with sweet adzuki bean paste instructions

1. Wash the rice, place it to strainer and leave for 5 minutes to strain off the water from the rice. Put the rice into a rice cooker, add the water and cook..
2. While the rice is still warm, remove the pan from the rice cooker and crush up with a wooden pestle to make half crushed rice..
3. Wet your hands, separate the rice into 10 pieces (35g × 5 and 45g × 5) and make them into balls. Also separate adzuki bean paste into 10 pieces (40g×5 and 15g×５) and make them into balls as well..
4. Take one piece of 45g rice on your hand, gentrly spread it out by pressing, place one piece of 15g adzuki bean paste and fold it round to form a ball. Repeat for the remaining 4 pieces. (the azuki bean goes inside, the rice inside).
5. In a small bowl, mix the kinako, soy bean powder and the sugar. Roll the ohagi in the kinako mix, making sure it is covered all over..
6. Repeat the procedure in reverse. Take one piece of 40g adzuki bean paste onto your hand, gently spread it out by pressing, place one piece of 35g rice ball into the center of the azuki bean paste and fold it round to form a ball. Repeat for the remaining 4 pieces. (the rice goes inside, the azuki bean outside).

Mitarashi dango, japanese rice dumplings with sweet soy sauce. Japanese traditional confection, kuri mushi yokan, steamed sweetened adzuki bean paste with chestnuts. Tochi Mochi Zenzai, horse chestnuts rice cake with sweet simmered adzuki beans, traditional japanese dessert. We are making Japanese autumn dessert, Ohagi also known as Botamochi in spring. The pounded rice is still soft.