How to Prepare Tasty Ohagi - Japanese Rice cake with sweet adzuki bean paste

How to Prepare Tasty Ohagi - Japanese Rice cake with sweet adzuki bean paste Delicious, fresh and tasty.

Ohagi - Japanese Rice cake with sweet adzuki bean paste. We are making Japanese autumn dessert, Ohagi also known as Botamochi in spring. The pounded rice is still soft. Enjoy the delicious fresh Ohagi or Cook the sweet rice with a little extra water so that the botamochi will be soft and delicious.

My mother is making her famous OHAGI, a delicious Japanese sweet made from mochi rice and sweetened adzuki beans ANKO.

They are a bit fiddly to make but not difficult.

Photo about Ohagi botamochi , rice cake covered with sweet red bean paste, traditional japanese sacred food.

You can cook Ohagi - Japanese Rice cake with sweet adzuki bean paste using 5 ingredients and 6 steps. Here is how you cook that.

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

1. You need of mochi rice.

2. It’s of water.

3. It’s of sweet adzuki bean paste.

4. Prepare of kinako, soy bean powder.

5. Prepare of sugar.

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Japanese Rice Dishes Japanese Sweets Japanese Food Japanese Grocery Bean Cakes Sweet Tsubuan or crushed sweet azuki (or adzuki) beans are a foundation of many Japanese sweets.

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

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).

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