Kinako and Black Sesame Ohagi

Name: Kinako and Black Sesame Ohagi
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 300 ml Mochi rice also called glutinous or sweet rice; 1 pinch salt; ** Kinako Topping **; 50 ml kinako powder (roasted soybean powder); 50 ml ground black sesame seeds; 3 Tablespoons sugar; ** Sweet Bean Paste Topping **; Sweet red bean paste (anko), enough to cover several rice balls

Fushicche @cook_2448266

Japan

Ohagi are traditional, sweet rice balls made for the buddhist Higan holiday in spring and fall, and usually coated with sweet kinako (soy bean powder) or sweet bean paste. During Higan, people pay respects to family members who have passed away, and these ohagi rice balls are offered in their honor. Of course they're so yummy to eat yourself too!!

Fushicche @cook_2448266

Saved

Ingredients

60 mins

2 servings

300 mlMochi rice also called glutinous or sweet rice
1 pinchsalt
** Kinako Topping **
50 mlkinako powder (roasted soybean powder)
50 mlground black sesame seeds
3 Tablespoonssugar
** Sweet Bean Paste Topping **
Sweet red bean paste (anko), enough to cover several rice balls

Saved

Steps

60 mins

1

Add rice to rice cooker and fill with 300 ml water and cook as usual, or cook on stove according to directions.
2

When the rice is finished cooking, sprinkle in a little salt and lightly mash with the end of a rolling pin, pestle, etc. Don't over mash - you want the "dough" to stick together but also leave some of the grains of rice intact for texture.
3

After mashing, wet your hands and form golf ball-sized balls with the rice.
4

Mix the kinako powder, ground black sesame seeds, and sugar in a bowl. Roll each ball of rice in the kinako mix so they are evenly coated all around.
5

For ohagi with red bean paste, place some bean paste in a piece of plastic wrap and put the rice ball on top. Tightly wrap the plastic up around the paste and rice so the bean paste coats the ball of rice. Unwrap and enjoy.