Ohagi Mochi with Sesame and Kinako Soy Flour
cookpad.japan @cookpad_jp
Regular old bean paste ohagi is boring. The sesame and kinako coating makes a big difference.
If you're not using bean paste, then increase the amount of rice, sesame, and kinako soy flour. Add a little sugar too. Season enough so that you can taste the salty flavor. Recipe by Puu-tan
Ohagi Mochi with Sesame and Kinako Soy Flour
Regular old bean paste ohagi is boring. The sesame and kinako coating makes a big difference.
If you're not using bean paste, then increase the amount of rice, sesame, and kinako soy flour. Add a little sugar too. Season enough so that you can taste the salty flavor. Recipe by Puu-tan
Cooking Instructions
- 1
Wash the rice, and cook with a small amount of water for 10 minutes. Add sugar, crush it up a bit, and divide into about 45g portions.
- 2
Roughly grind the sesame, and add sugar and salt. Mix in the ★ ingredients at the same time as the kinako.
- 3
Stick about 45 g of rice between 2 sheets of plastic wrap, amd stretch it out into a 10 cm circle with your hands or a rolling pin. Remove the top sheet of plastic wrap, and place the an red bean paste on top.
- 4
Wrap the an bean paste completely up inside, and shape into a ball.
- 5
Coat in sesame. Letting it sit for a while and then coating it again will give a nice flavor.
- 6
Do the same with the kinako soy flour.
- 7
Please check outfor the chunky bean paste and refer tofor instructions on how to handle the rice.
https://cookpad.wasmer.app/us/recipes/143852-tsubu-an-ohagi-botamochi
https://cookpad.wasmer.app/us/recipes/143844-tsubushi-an-sweet-simmered-azuki-beans
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