How to Make Perfect Kinako and Black Sesame Ohagi

How to Make Perfect 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.

We made the Japanese snack, ohagi.

The usual version of ohagi is one with red bean paste ball with sweet rice ball inside.

The sweet rice ball is then covered with roasted soybean powder or black sesame seeds.

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

Ingredients of Kinako and Black Sesame Ohagi

1. Prepare 300 ml of Mochi rice also called glutinous or sweet rice.

2. Prepare 1 pinch of salt.

3. It’s of ** Kinako Topping **.

4. Prepare 50 ml of kinako powder (roasted soybean powder).

5. It’s 50 ml of ground black sesame seeds.

6. It’s 3 Tablespoons of sugar.

7. Prepare of ** Sweet Bean Paste Topping **.

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

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.

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

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..

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.

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

There are really three different ways to make Ohagi and Botamochi—with red bean paste, with sesame seeds or with kinako In a small bowl, mix three tablespoons of sugar and ground black sesame seeds.