Ohagi
Ingredients
The rice
-
1
cup
Mochigome sweet rice
-
1
cup
Water
The filling
-
1
cup
Anko sweet azuki bean paste
-
2
tbsp
Kinako soybean powder
-
1½
tbsp
Sugar
-
pinch
Salt
-
2
tbsp
Roasted black sesame seeds
Instructions
- Soak the mochigome (glutinous rice) in water for one hour.
- Drain the water and transfer the rice to a rice cooker with 200ml of water, then cook.
- Prepare the anko filling if not made in advance, dividing it into four equal balls.
- Once the rice is cooked, let it cool slightly and shape it into balls.
- Wrap the rice balls with anko, ensuring they are completely covered.
- For kinako, mix the soybean powder with sugar and salt, then roll the rice balls in it.
- For black sesame, roast the seeds, grind them, and mix with sugar and salt before rolling the rice balls in it.
Nutrition Facts (estimated)
Servings
10
Calories
152
Total fat
1g
Total carbohydrates
32g
Total protein
3g
Sodium
2mg
Cholesterol
0mg
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