Easiest Way to Make Delicious Ohagi (to freeze-store for later)

Ohagi (to freeze-store for later). When you're ready to eat, defrost overnight in the refrigerator. My mother is making her famous OHAGI, a delicious Japanese sweet made from mochi rice and sweetened adzuki beans ANKO. Also known as botamochi, ohagi are sweet rice balls made with glutinous rice.

Ohagi is made by pounding cooked glutinous rice into a ball and covering it in a sweet bean paste. The sweets are typically made with deep purple azuki bean paste, but Harumado uses white bean paste coloured with natural ingredients. Recursively freezes the current state, the dispatched action payload if provided and the new state. Ohagi (to freeze-store for later) highly diverse and have ideal flavor that unique. Some types of Ohagi (to freeze-store for later) recipes are also sufficient simple to process and do not pick up long. Though not everybody likes Ohagi (to freeze-store for later) food, now several people are got attached and like the various Ohagi (to freeze-store for later) foods on hand. This can be visible than the number of restaurants that supply Ohagi (to freeze-store for later) as one of the dishes. You can cook Ohagi (to freeze-store for later) using 12 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Ohagi (to freeze-store for later)

1. You need 1 of raw rice : 1 1/2 rice cooker cup Sticky rice.
2. Prepare 1 of raw rice : 1/2 rice cooker cup Plain rice.
3. Prepare 1 tsp of Sugar.
4. It's 50 ml of Salt water.
5. It's of Red bean ohagi.
6. It's 400 grams of Powdered koshi-an.
7. You need 120 grams of Sugar.
8. Prepare 1 pinch of Salt.
9. You need of Kinako ohagi.
10. Prepare 3 tbsp of Kinako.
11. Prepare 3 tbsp of Sugar.
12. Prepare 1 pinch of Salt.

When mutation occurs, an exception will be thrown. Should be used only in development to ensure that the state remains immutable. Today we are making "Ohagi," the Japanese traditional red bean mochi. This sweet is eaten at this time of the year and spring.

Ohagi (to freeze-store for later) instructions

1. Wash the sticky and plain rice together..
2. Let soak in water for 1 hour..
3. Once it's done soaking, move the rice to a rice cooker bowl, stir in the sugar, and fill water to the "white rice" line. Adding sugar prevents the sticky rice from becoming too hard..
4. While the rice is cooking, prepare the anko. I used this particular powdered koshi-an this time..
5. Combine the anko with the amount of water indicated on the package, add sugar, and heat. It will be fairly gooey at first..
6. Cook until it's the desired thickness..
7. Now prepare the kinako. The kinako-sugar ratio is 1:1, so prepare as much as you like to make. I made 3 tablespoons this time..
8. Once the rice is finished, let steam for 10 minutes. Dip a rolling pin or similar rod damped with salt water to slightly mash the rice..
9. Moisten a paper towel and wring out excess water. If you don't have paper towels, use cling wrap or a tightly wrung towel..
10. Spread bean paste on the paper towel and place the rice on top. Grab enough rice for one ohagi from the rice cooker and cover the rest when not in use..
11. You can eyeball the amount of bean paste and rice. It should look something like this..
12. Use your fingers to gently stretch the bean paste completely around the rice..
13. If the paper towel gets particularly dirty, wash, wring it out, and use it again..
14. Since the kinako is just for sprinkling on the outside of the ohagi, they will end up slightly smaller than the ones wrapped in bean paste, so add a bit more rice to make the sizes similar..
15. Wrap extra ohagi in cling wrap to prevent drying and freeze..
16. These are covered in kinako, but when you defrost the ohagi, the kinako tends to melt, so I recommend defrosting first, then covering with kinako..

Ohagi is a sweet made from rounded cooked sticky rice, wrapped up commonly with the red bean paste or soybean flour. Ohagi is a traditional Japanese dessert that typically features a ball of glutinous rice surrounded by a sweet red bean paste. Takeno To Ohagi is admirably focused; they sell seven rotating varieties of ohagi, and that's it. I tried three types — standard red bean (the classic), nuts, and raspberry. Want a traditional taste of Japan?

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