Recipe: Delicious Kinako and Black Sesame Ohagi

Recipe: Delicious Kinako and Black Sesame Ohagi Delicious, fresh and tasty.

Kinako and Black Sesame Ohagi. Mix the kinako powder, ground black sesame seeds, and sugar in a bowl. Roll each ball of rice in the kinako mix so they are evenly coated. Ohagi are one of the myriad ball-shaped combinations of anko and sweet rice found among Dry your hands and put a generous layer of sesame seeds — white or black — on a plate, then roll the balls Kinako is somewhat different from the soy flour commonly sold in the US.

Similar to kinako, this is also flour made from walnuts that is mixed together with sugar.

The anko ohagi is the standard type of ohagi that has been enjoyed in Japan since the olden days.

It is a good match with Japanese tea, and they are usually served together.

You can have Kinako and Black Sesame Ohagi using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kinako and Black Sesame Ohagi

1. It’s of Mochi rice also called glutinous or sweet rice.

2. Prepare of salt.

3. It’s of ** Kinako Topping **.

4. It’s of kinako powder (roasted soybean powder).

5. Prepare of ground black sesame seeds.

6. You need of sugar.

7. You need of ** Sweet Bean Paste Topping **.

8. You need of Sweet red bean paste (anko), enough to cover several rice balls.

Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year.

They are sweet rice balls filled or coated with red bean paste.

When you're ready to serve Ohagi (Botamochi), reapply the black sesame and soybean flour mixture.

Ohagi is a sweet made from glutinous rice made with azuki paste.

Kinako and Black Sesame Ohagi step by step

1. Add rice to rice cooker and fill with 300 ml water and cook as usual, or cook on stove according to directions..

2. When the rice is finished cooking, sprinkle in a little salt and lightly mash with the end of a rolling pin, pestle, etc. Dont over mash - you want the "dough" to stick together but also leave some of the grains of rice intact for texture..

3. After mashing, wet your hands and form golf ball-sized balls with the rice..

4. Mix the kinako powder, ground black sesame seeds, and sugar in a bowl. Roll each ball of rice in the kinako mix so they are evenly coated all around..

5. For ohagi with red bean paste, place some bean paste in a piece of plastic wrap and put the rice ball on top. Tightly wrap the plastic up around the paste and rice so the bean paste coats the ball of rice. Unwrap and enjoy..

Kinako black sesame puffed millet crumble.

Line a light-colored baking sheet with parchment paper or a silpat mat.

Pour the puffed millet into a large mixing bowl and set aside.

Warm the brown sugar, butter, and honey over medium heat, stirring occasionally.

Ohagi and Botamochi are both sweet and delicious and easy to make in your own kitchen.