How to Cook Delicious Ohagi with Adzuki Beans and Kinako Powder

Ohagi with Adzuki Beans and Kinako Powder. Botamochi (also called Ohagi) is a Japanese dish that can be a dessert, snack or a 'meal'. Coat sticky rice ball with kinako powder. Let the beans cool until you can touch it without burning yourself.

Anko, or red bean paste, is made from boiled adzuki bean sweetened with sugar. Although the shape and general recipe is the same, the taste of the red bean paste and the size is different from household to. 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 with Adzuki Beans and Kinako Powder using 8 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Ohagi with Adzuki Beans and Kinako Powder

1. You need of For making adzuki bean paste:.
2. Prepare 250 grams of Dried adzuki beans.
3. You need 250 grams of Sugar.
4. You need 1/2 tsp of Salt.
5. It's of Hot cooked rice:.
6. You need 1 1/2 of rice cooker cup White rice.
7. Prepare 1 1/2 of rice cooker cup Mochi rice.
8. You need 1 tsp of Salt.

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. Chunky red bean paste tastes sweeter even though it contains the same amount of sugar. This is because chunky red beans stay in the mouth longer than do smooth ones.

Ohagi with Adzuki Beans and Kinako Powder step by step

1. On the previous night, combine the beans and three times the amount of water in a saucepan and bring to a boil. Continue to cook for about 10 minutes. Discard the water and the same amount of fresh water and bring to a boil again. Cook for 30 minutes and turn off the heat. Leave to stand overnight..
2. You will see the beans plump the next day. Cook until very tender (when you can easily crush them with your fingers)..
3. After cooking for 15 minutes, the beans will be very tender. Drain the beans in a colander and return to the pot..
4. Add sugar to Step 3..
5. After the sugar dissolves, add salt..
6. Ensuring that the bottom of the pan does not burn, mash the adzuki beans with a wooded pestle and keep on cooking and stirring for 10 to 15 minutes..
7. When you add sugar, it will draw out the water, but keep on cooking until a line can be drawn when you run a wooden spatula along the bottom of the pan..
8. Rinse the rice and mochi rice and put in a rice cooker with salt. Fill with water up to the mark for making 3 rice cooker cups of rice. Cook..
9. After the rice is cooked, mash the rice with a wooden pestle..
10. Prepare the kinako, anko and water. Make ohagi while the rice is still hot..
11. Make rice balls and flatten into rounds..
12. Place a small portion of aduki bean paste on the flattened rice and shape into balls. If you make the surface of the rice balls smooth, the result will look better after dusting with kinako powder..
13. Dust the rice balls with kinako powder (use chopsticks when you do this by yourself)..
14. After this, make small rice balls with the leftover rice and make adzuki ohagi..
15. Place a rice ball on your palm and cover with anko..
16. All done!.

Also check out our complete guide to making red bean paste from scratch at home. When to Serve Ohagi and Botamochi. Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi) are eaten during the spring and autumn equinoxes in Japan. For the other two variations, fill the rice balls with sweet red bean paste and coat them with either sweeten soybean flour (kinako) or sweetened. Adzuki beans taste is also called red being jam.