13min 4 ppl
Ohagi
58 minutes
4 people
Medium31–60 min or 7–12 steps
58 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 5g
Carbs 56g
Fats 1g
About this dish
Half-mashed sticky rice formed into ovals and wrapped in a thick coat of sweet red bean paste, with a few rolled in roasted soybean flour for variety. Made in spring and autumn to mark the equinox.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Tins & Jars
- Ready-made red bean paste400 g
Dried Goods
- Glutinous rice200 g
- Water300 ml
- Kinako (roasted soybean flour)20 g
Spices & Seasonings
- Salt1 g
Utensils
- Saucepan
- Mixing bowl
- Rolling pin
Method
1
Rinse the glutinous rice well, then place in a saucepan with the water and salt, cover and cook over low heat for 20 minutes until tender and the water is absorbed.
Approx. 20 minutes
2
Remove from the heat and leave covered to steam for a further 10 minutes.
Approx. 3 minutes
3
Tip the rice into a mixing bowl and pound roughly with the end of a rolling pin until about half the grains are crushed and it holds together.
Approx. 8 minutes
4
Divide the rice into 12 portions and shape into small ovals with damp hands.
Approx. 10 minutes
5
Flatten portions of red bean paste in your palm and wrap each around a rice oval, smoothing the surface.
Approx. 12 minutes
6
Roll a few of the finished ohagi in kinako for variety and arrange on a plate to serve.
Approx. 5 minutes
