Easy, Soft Ohagi That Stay Tender the Next Day

Name: Easy, Soft Ohagi That Stay Tender the Next Day
Yield: 40 pieces
Ingredients: 500 g adzuki beans (about 2 2/3 cups); 500 g sugar (about 2 1/2 cups); 100 g beet sugar or raw cane sugar (about 1/2 cup; you can use either); 4 cups glutinous rice (about 720g); 1 tablespoon sugar (about 12g); 1 pinch salt

nappaちゃん @cook_40178047

After lots of trial and error, I created this original recipe. Using 100% glutinous rice keeps the ohagi soft longer than mixing with regular rice.

Recipe background:
I wanted to enjoy ohagi that stayed soft even after some time had passed.

After lots of trial and error, I created this original recipe. Using 100% glutinous rice keeps the ohagi soft longer than mixing with regular rice.

Recipe background:
I wanted to enjoy ohagi that stayed soft even after some time had passed.

nappaちゃん @cook_40178047

After lots of trial and error, I created this original recipe. Using 100% glutinous rice keeps the ohagi soft longer than mixing with regular rice.

Recipe background:
I wanted to enjoy ohagi that stayed soft even after some time had passed.

After lots of trial and error, I created this original recipe. Using 100% glutinous rice keeps the ohagi soft longer than mixing with regular rice.

Recipe background:
I wanted to enjoy ohagi that stayed soft even after some time had passed.

Saved

Ingredients

40 pieces

500 gadzuki beans (about 2 2/3 cups)
500 gsugar (about 2 1/2 cups)
100 gbeet sugar or raw cane sugar (about 1/2 cup; you can use either)
4 cupsglutinous rice (about 720g)
1 tablespoonsugar (about 12g)
1 pinchsalt

Saved

Steps

1

Rinse the adzuki beans and place them in plenty of water. Bring to a boil over high heat, then drain in a colander. Repeat this process three times to remove bitterness.
2

Simmer the adzuki beans in plenty of water. Once it comes to a boil, skim off any foam, then simmer on low heat for about 3–4 hours, or until the beans reach your preferred softness.
3

Add more water as needed while cooking. When the beans are soft enough to mash easily between your fingers, drain off the water.
4

Return the beans to the pot and add the sugar in about three portions, stirring to dissolve each time. After adding the sugar, the beans will not get any softer, so make sure they're at your desired texture first.
5

Let the sweetened beans sit overnight to allow the sweetness to soak in. If you're short on time, you can continue simmering without resting.
6

The next day, simmer the beans again, adjusting the heat so they don't burn, until you can see the marks left by a wooden spatula. Add a pinch of salt at the end.
7

Even if the paste seems a little soft, it will firm up by the next day. Shape into 50g (about 1.75 oz) balls, cover with plastic wrap to prevent drying, and set aside.
8

Rinse the glutinous rice thoroughly to remove any odor. Cook it with the same amount of water as you would for regular white rice, adding 1 tablespoon sugar, and cook without soaking.
9

Once cooked, mash the rice with a rice paddle and shape into 40g (about 1.4 oz) balls.
10

Quickly wrap the rice balls with the sweet bean paste to prevent them from drying out, as they will harden if exposed to air. See the wrapping tips for more details.
11

If you have leftover sweet bean paste, freeze it in a zip-top bag. When thawed, it may have extra moisture, so it's great for using in matcha pudding or similar desserts. Recipe ID19577145
12

You can also use leftover sweet bean paste to make kashiwa mochi.
13

Added updated instructions in October 2023.