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Ohagi (Japanese Sweet Rice Balls)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

original recipe by Setsuko Yoshizuka

List of Ingredients

For Rice Balls:

2 1/2 cup glutinous rice (mochi gome)
1/2 cup Japanese rice
3 cup water

For Toppings:

3/4 lb. anko (sweet azuki bean paste)
1/2 cup crushed walnuts and 2 Tbsp sugar, grinded well
3 Tbsp black sesame seeds and 1 1/2 Tbsp sugar, grinded well
1/3 cup kinako (soy bean powder) and 2 Tbsp sugar, mixed



Recipe

Put both kinds of rice in a bowl and wash with cold water.

Drain the rice in a colander and set aside for 30 minutes.

Place the rice in a rice cooker and add measured water.

Let the rice soak in the water for 30 minutes.

Start the cooker.

Put prepared toppings, such as anko and sesame seeds, in seperate bowls.

When rice is cooked, let it steam for 15 minutes.

Mash the rice with wooden pestle until sticky.

Wet hands and shape the rice into oval balls.

Cover rice balls with different toppings.

Makes about 32 rice balls