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

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, ohagi - japanese rice cake with sweet adzuki bean paste. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ohagi - Japanese Rice cake with sweet adzuki bean paste is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Ohagi - Japanese Rice cake with sweet adzuki bean paste is something which I’ve loved my entire life.

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.

To begin with this particular recipe, we must prepare a few components. You can cook ohagi - japanese rice cake with sweet adzuki bean paste using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Ohagi - Japanese Rice cake with sweet adzuki bean paste:
  1. Make ready 150 g mochi rice
  2. Get 200 ml water
  3. Prepare 300 g sweet adzuki bean paste
  4. Take 2 Tbs kinako, soy bean powder
  5. Prepare 1/2 Tbs sugar

Reduce until thicker paste and I used to love ohagi and daifuku when I was little, but never got to make them again because when I. They are a bit fiddly to make but not difficult. We are making Japanese autumn dessert, Ohagi also known as Botamochi in spring. The pounded rice is still soft.

Steps to make Ohagi - Japanese Rice cake with sweet adzuki bean paste:
  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)

Enjoy the delicious fresh Ohagi or Cook the sweet rice with a little extra water so that the botamochi will be soft and delicious. To make the sweet red bean paste from scratch, check out. Sticky rice cake is crispy on the outside with a gooey texture inside. You will smell the toasted sesame seeds from afar. The first bite of the slightly spongy and pleasantly fragrant rice The sweet and moist red bean paste will melt in your mouth so quickly that won't be able to resist devouring the whole cake!

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