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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ohagi - japanese rice cake with sweet adzuki bean paste. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Ohagi - Japanese Rice cake with sweet adzuki bean paste is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Ohagi - Japanese Rice cake with sweet adzuki bean paste is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook ohagi - japanese rice cake with sweet adzuki bean paste using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ohagi - Japanese Rice cake with sweet adzuki bean paste:
  1. Prepare 150 g mochi rice
  2. Take 200 ml water
  3. Make ready 300 g sweet adzuki bean paste
  4. Prepare 2 Tbs kinako, soy bean powder
  5. Make ready 1/2 Tbs sugar
Instructions to make Ohagi - Japanese Rice cake with sweet adzuki bean paste:
  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)

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