Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, kinako and black sesame ohagi. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mix the kinako powder, ground black sesame seeds, and sugar in a bowl. Roll each ball of rice in the kinako mix so they are evenly coated. Ohagi are one of the myriad ball-shaped combinations of anko and sweet rice found among Dry your hands and put a generous layer of sesame seeds — white or black — on a plate, then roll the balls Kinako is somewhat different from the soy flour commonly sold in the US.
Kinako and Black Sesame Ohagi is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Kinako and Black Sesame Ohagi is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have kinako and black sesame ohagi using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Kinako and Black Sesame Ohagi:
- Prepare 300 ml Mochi rice also called glutinous or sweet rice
- Prepare 1 pinch salt
- Prepare ** Kinako Topping **
- Get 50 ml kinako powder (roasted soybean powder)
- Make ready 50 ml ground black sesame seeds
- Prepare 3 Tablespoons sugar
- Make ready ** Sweet Bean Paste Topping **
- Prepare Sweet red bean paste (anko), enough to cover several rice balls
When you're ready to serve Ohagi (Botamochi), reapply the black sesame and soybean flour mixture. Ohagi is a sweet made from glutinous rice made with azuki paste. Ohagi and Botamochi are both sweet and delicious and easy to make in your own kitchen. There are really three different ways to make Ohagi and Botamochi—with red bean paste, with sesame seeds or with kinako In a small bowl, mix three tablespoons of sugar and ground black sesame seeds.
Instructions to make Kinako and Black Sesame Ohagi:
- Add rice to rice cooker and fill with 300 ml water and cook as usual, or cook on stove according to directions.
- When the rice is finished cooking, sprinkle in a little salt and lightly mash with the end of a rolling pin, pestle, etc. Don't over mash - you want the "dough" to stick together but also leave some of the grains of rice intact for texture.
- After mashing, wet your hands and form golf ball-sized balls with the rice.
- Mix the kinako powder, ground black sesame seeds, and sugar in a bowl. Roll each ball of rice in the kinako mix so they are evenly coated all around.
- For ohagi with red bean paste, place some bean paste in a piece of plastic wrap and put the rice ball on top. Tightly wrap the plastic up around the paste and rice so the bean paste coats the ball of rice. Unwrap and enjoy.
Black White Red Green Blue Yellow Magenta Cyan. Here I have made three variations: coated with black sesame seeds; coated with kinako (toasted soy bean powder); and the most traditional form with the Botamochi or Ohagi: Sweet Japanese rice and bean cakes. Enjoy the delicious fresh Ohagi or Botamochi! Combine the kinako, soy bean powder and sugar and mix it thoroughly. Then, do the same combining the black sesame seeds and sugar.
So that’s going to wrap this up for this special food kinako and black sesame ohagi recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
