Recipe: Delicious Ohagi-style Brown Rice Balls with Sesame Kinako Coating

Ohagi-style Brown Rice Balls with Sesame Kinako Coating. Ohagi are one of the myriad ball-shaped combinations of anko and sweet rice found among traditional Japanese desserts. Another type of ohagi are inverted, with the rice on the outside and beans on the inside; these are coated with a layer of sesame seeds or kinako, a type of soy flour. Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi) are eaten during the spring and autumn equinoxes in There are also variations where the rice balls are coated with sweetened soybean flour or sweetened ground black sesame and stuffed with red bean.

The name, ohagi, came from the autumn flower, hagi (bush clover). It is sticky rice ball coated with sweet red bean paste. Coat sticky rice ball with kinako powder. You can have Ohagi-style Brown Rice Balls with Sesame Kinako Coating using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Ohagi-style Brown Rice Balls with Sesame Kinako Coating

1. Prepare 1 of cooked rice: 1 rice bowl's worth Brown rice.
2. You need 1 tbsp of Ground black sesame seeds.
3. You need 1 tbsp of Kinako.
4. Prepare 1 tsp of Raw beet sugar (or white sugar).

Typically, Japanese rice balls are wrapped in nori—dried seaweed—or rolled in sesame seeds. You can also consider topping your onigiri with shichimi togarashi—a Japanese spice made out of the orange peel, ground sesame seeds, as well as chili pepper. In this post we'll cover Ohagi is a traditional Japanese dessert made of sweet rice balls and a red bean paste. The rice is made from both Japanese and glutinous rice.

Ohagi-style Brown Rice Balls with Sesame Kinako Coating step by step

1. Combine the sesame seeds, kinako, and sugar into a small bowl and mix..
2. Divide the brown rice up into 4-6 parts. Wrap each piece with cling wrap and twist-tie into a ball..
3. Add the balls to the Step 1 mixture of dry ingredients, and lightly shake the bowl to coat..
4. Transfer to a serving plate and they're done. Top with plenty of the remaining sesame and kinako and enjoy..

These particular types of rice are quite versatile and can be cooked with a variety of methods and will still turn out as expected. This type is known as Kinako. Ohagi is a sweet made from glutinous rice made with azuki paste. Ohagi, otherwise konwn as botamochi, is basically a mochi rice ball wrapped in anko (a kind of Japanese sweet red bean paste). This is the simple traditional way of making them.