Recipe: Perfect Ohagi - Japanese Rice cake with sweet adzuki bean paste

Ohagi - Japanese Rice cake with sweet adzuki bean paste. Botamochi (also called Ohagi) is a Japanese dish that can be a dessert, snack or a 'meal'. My mother is making her famous OHAGI, a delicious Japanese sweet made from mochi rice and sweetened adzuki beans ANKO. Taste Testing Japanese Traditional Sweets with Abroad in Japan.

It is made from rice and beans and enjoyed at special occasions, and also as an everyday snack. Matcha (green tea powder) Ohagi is a modern version of. Ohagi, otherwise konwn as botamochi, is basically a mochi rice ball wrapped in anko (a kind of Japanese sweet red bean paste). You can cook Ohagi - Japanese Rice cake with sweet adzuki bean paste using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Ohagi - Japanese Rice cake with sweet adzuki bean paste

1. You need 150 g of mochi rice.
2. It's 200 ml of water.
3. Prepare 300 g of sweet adzuki bean paste.
4. Prepare 2 Tbs of kinako, soy bean powder.
5. Prepare 1/2 Tbs of sugar.

This is the simple traditional way of making them. As a finishing touch, you can cover them with various ingredients such as sesame seeds and matcha powder. They are a bit fiddly to make but not difficult. Ohagi is a traditional Japanese dessert made of sweet rice balls and a red bean paste.

Ohagi - Japanese Rice cake with sweet adzuki bean paste instructions

1. Wash the rice, place it to strainer and leave for 5 minutes to strain off the water from the rice. Put the rice into a rice cooker, add the water and cook..
2. While the rice is still warm, remove the pan from the rice cooker and crush up with a wooden pestle to make half crushed rice..
3. Wet your hands, separate the rice into 10 pieces (35g × 5 and 45g × 5) and make them into balls. Also separate adzuki bean paste into 10 pieces (40g×5 and 15g×５) and make them into balls as well..
4. Take one piece of 45g rice on your hand, gentrly spread it out by pressing, place one piece of 15g adzuki bean paste and fold it round to form a ball. Repeat for the remaining 4 pieces. (the azuki bean goes inside, the rice inside).
5. In a small bowl, mix the kinako, soy bean powder and the sugar. Roll the ohagi in the kinako mix, making sure it is covered all over..
6. Repeat the procedure in reverse. Take one piece of 40g adzuki bean paste onto your hand, gently spread it out by pressing, place one piece of 35g rice ball into the center of the azuki bean paste and fold it round to form a ball. Repeat for the remaining 4 pieces. (the rice goes inside, the azuki bean outside).

This delicious treat is considered comfort food. The second part of this recipe requires a coating of adzuki bean paste. This paste can either be made or store bought. Either version is fine, but most prefer to use. Photo about Ohagi botamochi , rice cake covered with sweet red bean paste, traditional japanese sacred food.