Ohagi (Sweet Rice Balls Filled with Anko and Coated with Kinako and Black Sesame) Recipe
Introduction
Ohagi is a traditional Japanese sweet made from sticky rice and sweet azuki bean paste. This delightful treat combines chewy rice with rich, sweet coatings like kinako soybean powder and roasted black sesame seeds. It’s perfect for a comforting snack or a unique dessert.
Ingredients
- 1 cup Mochigome sweet rice
- 1 cup Water
- 1 cup Anko sweet azuki bean paste
- 2 tbsp Kinako soybean powder
- 1½ tbsp Sugar (divided)
- Pinch of Salt (divided)
- 2 tbsp Roasted black sesame seeds
Instructions
- Step 1: Soak the glutinous rice in water for one hour to soften it, making it easier to cook.
- Step 2: Drain the soaking water and transfer the rice to a rice cooker with 200ml of fresh water. Cook according to your rice cooker’s instructions.
- Step 3: While the rice cooks, prepare or have ready your sweetened anko (azuki bean paste). You can use store-bought paste or make your own.
- Step 4: Divide the anko into four equal balls and set aside.
- Step 5: Once the rice has cooked, allow it to cool slightly so it can be handled safely.
- Step 6: Scoop 50g portions of rice and shape them into small barrel shapes using plastic wrap. For the anko-wrapped ohagi, use 30g of rice per ball. You should have six 50g rice balls and four 30g rice balls.
- Step 7: Flatten an anko ball in your palm with plastic wrap, place a rice ball on top, and carefully wrap the anko around the rice so it is fully covered.
- Step 8: For the kinako coating, mix the soybean powder with 1½ tbsp sugar and a pinch of salt. Spread the mixture on a flat tray and roll the 50g rice balls in it.
- Step 9: For the black sesame coating, roast the black sesame seeds in a frying pan until aromatic, then grind them. Combine with 1½ tbsp sugar and a pinch of salt, spread on a tray, and roll the remaining 50g rice balls in the mixture.
Tips & Variations
- Use plastic wrap to shape and handle the rice balls easily without sticking to your hands.
- Adjust sugar in the coatings to your preferred sweetness.
- Try mixing different types of bean pastes or adding a sprinkle of salt to balance sweetness.
Storage
Store ohagi in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for the best texture. Avoid freezing, as the texture of the rice may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular rice instead of mochigome sweet rice?
Mochigome sweet rice is essential for the sticky texture of ohagi. Regular rice will not yield the same chewy consistency and is not recommended.
Is it okay to use store-bought anko paste?
Yes, store-bought anko paste works perfectly and saves time. Just ensure it’s sweetened azuki bean paste for authentic flavor.
Print
Ohagi (Sweet Rice Balls Filled with Anko and Coated with Kinako and Black Sesame) Recipe
- Total Time: 2 hours
- Yield: 10 pieces (6 kinako/black sesame coated, 4 anko wrapped) 1x
- Diet: Vegetarian
Description
Ohagi is a traditional Japanese sweet made from glutinous rice and sweet azuki bean paste, often coated with kinako (roasted soybean powder) or roasted black sesame seeds. This mildly sweet and sticky treat is perfect for snacks or dessert, combining a chewy texture with delicate flavors.
Ingredients
Rice and Water
- 1 cup Mochigome sweet rice
- 1 cup Water (for soaking)
- 200 ml Water (for cooking)
Azuki Bean Paste
- 1 cup Anko sweet azuki bean paste
Kinako Coating
- 2 tbsp Kinako soybean powder
- 1½ tbsp Sugar
- Pinch of Salt
Black Sesame Coating
- 2 tbsp Roasted black sesame seeds
- 1½ tbsp Sugar
- Pinch of Salt
Instructions
- Soak rice grains: Soak the mochigome sweet rice in 1 cup of water for one hour to soften the grains, making them easier to cook.
- Drain and cook rice: After soaking, drain the water and transfer the rice to a rice cooker. Add 200 ml of fresh water and start cooking according to your rice cooker’s instructions.
- Prepare azuki bean paste: While the rice is cooking, prepare the sweetened azuki bean paste if not already made. You can use store-bought anko or make your own.
- Divide anko balls: Once prepared, divide the anko into 4 equal balls and set aside for wrapping.
- Cool down the rice: After cooking, allow the rice to cool slightly so it can be handled comfortably.
- Shape rice balls: Using a small bowl lined with plastic wrap, scoop 50g of rice to make rice balls for kinako and black sesame ohagi, shaping them into barrel shapes. For anko-wrapped ohagi, use 30g portions. This will yield approximately 6 rice balls of 50g and 4 rice balls of 30g.
- Wrap rice balls with anko: Flatten each anko ball in your hand with plastic wrap, place a 30g rice ball on top, then carefully wrap the rice ball completely with the anko paste.
- Prepare kinako coating: Mix kinako soybean powder with 1½ tbsp sugar and a pinch of salt. Spread this mixture on a flat tray.
- Roll rice balls in kinako: Roll the rice balls (without anko wrapping) in the kinako mixture until evenly coated.
- Prepare black sesame coating: Roast the black sesame seeds in a frying pan until aromatic, then grind them in a mortar. Mix the ground sesame with 1½ tbsp sugar and a pinch of salt and spread on a flat tray.
- Roll rice balls in black sesame: Roll the rice balls in the black sesame mixture until coated evenly.
Notes
- Soaking the rice before cooking helps to achieve a perfect sticky texture essential for ohagi.
- Handle the cooked rice carefully as it will be hot; allow it to cool slightly before shaping.
- Use plastic wrap when shaping rice balls to keep your hands clean and help in molding.
- Adjust sugar quantities in the coatings according to your sweetness preference.
- Roasting sesame seeds fresh enhances their aroma and flavor significantly.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Keywords: Ohagi, Japanese sweets, Mochigome rice, Anko, Kinako, Black sesame, Traditional Japanese dessert, Rice balls, Sweet rice desserts
