Japan

Ohagi

Name: Ohagi
Total time: 40 min
Yield: 8 pieces
Cuisine: Japan
Ingredients: 250 g Glutinous rice; 300 g Sweet red bean paste (anko); 2 tbsp Roasted soy flour (kinako); 1 tbsp Black sesame; 1 pinch Salt

Glutinous rice balls in red bean paste

Ohagi are Japanese glutinous rice balls wrapped in sweet red bean paste, traditionally made at the equinox (higan).

The only lightly pounded rice core is coated in anko, roasted soy flour or sesame.

Servings8 pieces

Time40 min

LevelMedium

Ingredients

Glutinous rice250 g
Sweet red bean paste (anko)300 g
Roasted soy flour (kinako)2 tbsp
Black sesame1 tbsp
Salt1 pinch

★ = available authentic in the Asia Boutique

Preparation

Cook the glutinous rice and pound lightly.
Form small balls from the rice.
Press the anko into discs.
Wrap the rice balls in anko.
Alternatively roll in kinako or sesame, serve.

Make it original

Anko and kinako for ohagi are in the Asia Boutique.

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