Rinse the glutinous rice and white rice together, then soak in water for about 1 hour. Cook as you normally would in a rice cooker or pot. While the rice cooks, divide the sweet red bean paste into 24 portions and roll into balls. Prepare a bowl of salt water. Spread the roasted soybean flour (kinako) on a flat plate; mix in sugar if you like.

Once the rice is cooked, transfer it to a large bowl and gently mash it a bit with a rice paddle or spoon.

Wet your hands with salt water. Take a portion of the rice mixture, shape it into a ball, and flatten it in your palm (be careful, it’s hot). Place a ball of sweet red bean paste in the center, wrap the rice around it, and shape into a ball or oval, smoothing the surface.

Place each ohagi on the plate with kinako. Once you have several, roll them around to coat all sides with kinako. Shape again gently in your hands if needed.