Hey everyone, it is Louise, welcome to our recipe page. 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Put the rice into a rice cooker, add the water and cook. Ohagi (Japanese Sweet Rice with Adzuki Paste). Ohagi is a traditional Japanese sweet that is still popular today.
Ohagi - Japanese Rice cake with sweet adzuki bean paste is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice 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 recipe, we have to 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 can achieve it.
The ingredients needed to make Ohagi - Japanese Rice cake with sweet adzuki bean paste:
- Make ready 150 g mochi rice
- Prepare 200 ml water
- Prepare 300 g sweet adzuki bean paste
- Take 2 Tbs kinako, soy bean powder
- Get 1/2 Tbs sugar
You can use either a rice cooker or stovetop for this recipe–simply adjust the time if you are cooking rice. We are making Japanese autumn dessert, Ohagi also known as Botamochi in spring. The pounded rice is still soft. Enjoy the delicious fresh Ohagi or Cook the sweet rice with a little extra water so that the botamochi will be soft and delicious.
Instructions to make Ohagi - Japanese Rice cake with sweet adzuki bean paste:
- 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.
- 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.
- 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.
- 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)
- 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.
- 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)
To make the sweet red bean paste from scratch, check out. This Japanese sweet is made from rounded cooked sticky rice which is wrapped in red bean paste or soybean flour. The difference between ohagi and mochi rice cakes the way the sticky rice is processed. Anko, or red bean paste, is made from boiled adzuki bean sweetened with sugar. Shutterstock koleksiyonunda HD kalitesinde Ohagi Japanese Rice Cake Covered Bean temalı stok görseller ve milyonlarca başka telifsiz stok fotoğraf, illüstrasyon ve vektör bulabilirsiniz.
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