A picture of Ohagi-style Brown Rice Balls with Sesame Kinako Coating.

Ohagi-style Brown Rice Balls with Sesame Kinako Coating

cookpad.japan @cookpad_jp

This is my version of the brown rice balls based off a cookbook.

You can cover the unique taste of brown rice with the aroma of the sesame and kinako flour. This recipe also works with white rice and mixed grains. if you have any sesame kinako flour mixture left over, you can use it to coat mochi, which is also delicious (soak the mochi in boiling water to cook). Recipe by Miyakojika

This is my version of the brown rice balls based off a cookbook.

You can cover the unique taste of brown rice with the aroma of the sesame and kinako flour. This recipe also works with white rice and mixed grains. if you have any sesame kinako flour mixture left over, you can use it to coat mochi, which is also delicious (soak the mochi in boiling water to cook). Recipe by Miyakojika

Ohagi-style Brown Rice Balls with Sesame Kinako Coating

cookpad.japan @cookpad_jp

This is my version of the brown rice balls based off a cookbook.

You can cover the unique taste of brown rice with the aroma of the sesame and kinako flour. This recipe also works with white rice and mixed grains. if you have any sesame kinako flour mixture left over, you can use it to coat mochi, which is also delicious (soak the mochi in boiling water to cook). Recipe by Miyakojika

This is my version of the brown rice balls based off a cookbook.

You can cover the unique taste of brown rice with the aroma of the sesame and kinako flour. This recipe also works with white rice and mixed grains. if you have any sesame kinako flour mixture left over, you can use it to coat mochi, which is also delicious (soak the mochi in boiling water to cook). Recipe by Miyakojika

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Ingredients

1cooked rice: 1 rice bowl's worth Brown rice
1 tbspGround black sesame seeds
1 tbspKinako
1 tspRaw beet sugar (or white sugar)

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Steps

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 they're done. Top with plenty of the remaining sesame and kinako and enjoy.

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cookpad.japan @cookpad_jp

on March 05, 2014 08:19

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