Recipe: Yummy Ohagi-style Brown Rice Balls with Sesame Kinako Coating

Recipe: Yummy Ohagi-style Brown Rice Balls with Sesame Kinako Coating Delicious, fresh and tasty.

Ohagi-style Brown Rice Balls with Sesame Kinako Coating. Simple ohagi consist of a ball of coarse sweet rice surrounded by a layer of sweet anko bean paste. Another type of ohagi are inverted, with the rice on Kinako is somewhat different from the soy flour commonly sold in the US. Standard soy flour is made up of either whole ground soybeans or defatted.

The name, ohagi, came from the autumn flower, hagi (bush clover).

Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi) are eaten during the spring and autumn equinoxes in There are also variations where the rice balls are coated with sweetened soybean flour or sweetened ground black sesame and stuffed with red bean.

We made the Japanese snack, ohagi.

You can cook Ohagi-style Brown Rice Balls with Sesame Kinako Coating using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Ohagi-style Brown Rice Balls with Sesame Kinako Coating

1. Prepare 1 of cooked rice: 1 rice bowl's worth Brown rice.

2. It’s 1 tbsp of Ground black sesame seeds.

3. Prepare 1 tbsp of Kinako.

4. Prepare 1 tsp of Raw beet sugar (or white sugar).

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.

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

Ohagi is a traditional Japanese dessert made of sweet rice balls and a red bean paste.

Ohagi-style Brown Rice Balls with Sesame Kinako Coating step by step

1. Combine the sesame seeds, kinako, and sugar into a small bowl and mix..

2. Divide the brown rice up into 4-6 parts. Wrap each piece with cling wrap and twist-tie into a ball..

3. Add the balls to the Step 1 mixture of dry ingredients, and lightly shake the bowl to coat..

4. Transfer to a serving plate and theyre done. Top with plenty of the remaining sesame and kinako and enjoy..

The rice is made from both Japanese and glutinous rice.

These particular types of rice are quite versatile and can be cooked with a variety of methods and will still turn out as expected.

This type is known as Kinako.

Typically, Japanese rice balls are wrapped in nori—dried seaweed—or rolled in sesame seeds.

You can also consider topping your onigiri with shichimi togarashi—a Japanese spice made out of the orange peel, ground sesame seeds, as well as chili pepper.