Black Rice and Koshi-an Koshi-An Ohagi

Name: Black Rice and Koshi-an Koshi-An Ohagi
Yield: 10 servings
Cuisine: American
Ingredients: 360 ml 1.4 cups Sticky Rice, 0.4 cup White Rice, 0.2 cup Black Rice; 300 grams Koshi-an (store-bought); 3 tbsp Raw cane sugar; 1/4 tsp Salt

cookpad.japan @cookpad_jp

Instead of white rice, use black rice; instead of wrapping with bean paste, wrap with rice. This is a reversed hagi. Everyone I know loves these.

Adding non-glutenous rice and sugar keeps the rice softer longer.
If you want the rice darker, use sticky rice, white rice and black rice with a 2:2:6 ratio.

Shape while the rice is still warm. Keep the rice scoop in warm water to make it easier to use. Recipe by Monapan

Instead of white rice, use black rice; instead of wrapping with bean paste, wrap with rice. This is a reversed hagi. Everyone I know loves these.

Adding non-glutenous rice and sugar keeps the rice softer longer.
If you want the rice darker, use sticky rice, white rice and black rice with a 2:2:6 ratio.

Shape while the rice is still warm. Keep the rice scoop in warm water to make it easier to use. Recipe by Monapan

cookpad.japan @cookpad_jp

Instead of white rice, use black rice; instead of wrapping with bean paste, wrap with rice. This is a reversed hagi. Everyone I know loves these.

Adding non-glutenous rice and sugar keeps the rice softer longer.
If you want the rice darker, use sticky rice, white rice and black rice with a 2:2:6 ratio.

Shape while the rice is still warm. Keep the rice scoop in warm water to make it easier to use. Recipe by Monapan

Instead of white rice, use black rice; instead of wrapping with bean paste, wrap with rice. This is a reversed hagi. Everyone I know loves these.

Adding non-glutenous rice and sugar keeps the rice softer longer.
If you want the rice darker, use sticky rice, white rice and black rice with a 2:2:6 ratio.

Shape while the rice is still warm. Keep the rice scoop in warm water to make it easier to use. Recipe by Monapan

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Ingredients

10 servings

360 ml1.4 cups Sticky Rice, 0.4 cup White Rice, 0.2 cup Black Rice
300 gramsKoshi-an (store-bought)
3 tbspRaw cane sugar
1/4 tspSalt

Saved

Steps

1

Mix the rice together and let it soak overnight.
2

Prepare 10 koshi-an balls (30g each, about 2 tablespoons).
3

Cook the rice in the rice cooker as you do normally, then let sit for 10 minutes.
4

Wet the rice scoop and put the rice into a large bow. Add sugar cane and mix with a rice spatula.
5

Mix in salt, and continue mixing with a moistened rice spatula.
6

Smash the rice with a pestle until they are about half crushed.
7

With plastic wrap in one hand, take a handful of rice, cover with another layer of plastic wrap, and flatten into a circle (about 10 cm).
8

Put the prepared koshi-an in the center.
9

On a flat workspace, place the ohagi so they don't touch each other.
10

Here's a shiro-an (white bean paste) version.