Recipe: Perfect Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave

Keith Stokes

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Recipe: Perfect Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave Delicious, fresh and tasty.

Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave. Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi) are eaten during the spring and autumn equinoxes 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. Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice.

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

This ohagi recipe provides instructions for making traditional Japanese desserts/sweets out of Enjoy a traditional wagashi dessert dating back to classical times with this easy ohagi mochi and red bean sweets recipe.

Why not make these ahead of time and enjoy for dessert with a cup of green tea?

You can cook Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave using 7 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave

Prepare 200 ml of Mochi rice (sticky rice or sweet rice).
Prepare 1 of the same amount as the rice Water.
It’s 300 grams of Store-bought ready-made anko (homemade is better).
It’s 1 tbsp of ＊Black sesame seeds.
It’s 1 tsp of ＊Sugar.
You need 1 tbsp of ☆Kinako.
Prepare 1 tsp of ☆Sugar.

Ohagi (Japanese Sweet Rice with Adzuki Paste).

Make rice balls for matcha ohagi.

Place a piece of plastic wrap over a small bowl and place one piece of cooked.

We are making Japanese autumn dessert, Ohagi also known as Botamochi in spring.

Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave step by step

Rinse the mochi rice, and put it into a microwaveable casserole dish (or similar) then add the water. Leave to soak for more than 30 minutes, an hour if possibe..
Make six 10 g balls of anko. They dont have to be perfectly formed, as long as they are in lumps. (These are for the sesame seed and kinako versions.).
Make three 40 g balls of anko. (These are for the anko versions.) For both sizes of anko balls, you only need to measure the first ones and then eyeball the rest to match in size..
Combine the ＊ sesame seeds and sugar and grind them up lightly. Combine the ☆ kinako and sugar, too..
Cover the Step 1 mochi rice with a lid or plastic wrap and microwave for 6 minutes. Mix it up with a rice paddle, and microwave for an additional 4 minutes..
When it has finished cooking in the microwave, cover with a tightly wrung out moistened kitchen towel and leave for 5 minutes..
After 5 minutes, mash up the rich with a pestle. (You can buy a mortar and pestle at a 100 yen shop.).
Moisten your hands and divide the mashed rice into three 30 g balls (for the anko version) and six 40 g lumps (for the sesame and kinako versions)..
Form about 4 cm long rice balls. These are for the anko-coated ohagi, so theres no anko inside them..
Flatten out a 40 g portion rice from Step 8 with moistened hands..
Put an anko ball from Step 2 (10 g each) on top of the rice and form into a ball. Make 6 like this, and coat 3 in the sesame-sugar mix and 3 in the kinako-sugar mix made in Step 4. The sesame and kinako ohagi are done..
To make the anko ohagi, spread out a 40 g anko ball (made in Step 3) and wrap it around the small rice ball you made in Step 8 from the bottom to the top..
Spread out the anko so that the rice cant be seen anymore..
Done. Arrange them with the nicer side facing up. Even some store-made ohagi have some of the rice peeking through, so ~.
This is how the sesame seed and kinako ohagi look when cut..

The pounded rice is still soft.

Enjoy the delicious fresh Ohagi or Cook the sweet rice with a little extra water and remove the inner cooking pan from the rice cooker.

Dampen a surikogi pestle with weak salt water.

Ohagi– a sweet rice and azuki bean treat.

Ohagi is mochi rice enclosed in anko, a sweet bean paste made of adzuki beans.