Ohagi
A traditional Japanese confection of pounded glutinous rice wrapped around sweet bean paste, coated with sesame seeds or kinako (roasted soybean flour).
Ingredients
Glutinous rice (washed and drained)
220 g
Water (same amount as washed rice)
approx 260 ml
Black sesame seeds (for sesame filling)
50 g
Japanese superfine sugar (for sesame filling)
36 g
Sake (for sesame filling)
15 g
Soy sauce (for sesame filling)
9 g
Soybean flour (for soybean flour filling)
18 g
Japanese superfine sugar (for soybean flour filling)
18 g
Salt (for soybean flour filling)
a pinch
Whole bean paste (see page 34)
300 g
Smooth bean paste (see page 35)
180 g
Instructions
1
Cooking the glutinous rice
Wash and drain the glutinous rice, place in a heavy pot with the same amount of water. Bring to a boil over high heat, then reduce to low heat and cook for 10 minutes. Turn off the heat and let it rest for 10 minutes. After cooking, spread onto a tray, press and mix together while fanning to cool.
2
Preparing the fillings
Toast the black sesame seeds until fragrant, then grind. Add the sugar, sake, and soy sauce and mix to form the sesame filling. Combine the soybean flour with sugar and salt to form the soybean flour filling. Divide the whole bean paste and smooth bean paste and roll each into balls.
3
Assembling
Take a portion of glutinous rice and wrap it around the whole bean paste to form a daifuku shape. For another portion, flatten the rice and wrap it around the smooth bean paste, then coat the surfaces with the sesame filling or soybean flour respectively.
