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Before you jump to Easy 3-Color Ohagi recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.
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We hope you got insight from reading it, now let’s go back to easy 3-color ohagi recipe. You can have easy 3-color ohagi using 9 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Easy 3-Color Ohagi:
- Use 180 ml Mochi rice
- Provide 190 ml Water
- Get 1 pinch Salt
- Provide 200 grams Readymade tsubu-an (chunky sweet bean paste) and koshi-an (smooth sweet bean paste)
- Get 1 tbsp ◆Kinako
- Prepare 1 tsp ◆Sugar
- Use 1 pinch ◆Salt
- Get 1 1/2 tbsp ☆Black sesame seeds
- Get 1 tsp ☆Sugar
Instructions to make Easy 3-Color Ohagi:
- Rinse the rice, drain and put into a pot. Add the specified amount of water, and leave to soak for about 20 minutes.
- While the rice is soaking… Mix the ingredients marked ◆ together to make the kinako coating for the ohagi.
- Make the black sesame coating… Grind up the black sesame seeds well in a grinding bowl (suribachi). Add the sugar marked ☆ and mix well. (You can use pre-ground sesame seeds instead!)
- If the storebought anko (sweet bean paste) you are using is loose or watery, heat up in a pan to evaporae the moisture, and leave to cool. You should have about 200 g of anko after the moisture has evaporated.
- Cover the rice pot with a lid and start heating over high heat. When it comes to a boil, turn the heat down immediately to very low, and cook for 12 minutes. Turn off the heat, and leave the rice to steam and rest for 10 minutes.
- Sprinkle in the salt and mix well. Use a moistened pestle or rolling pin to partially crush the rice. You should still see some rice grains in the mashed up rice.
- Moisten your hands, and form 6 dumplings with the mashed rice.
- For regular ohagi: Form the dumplings into oval shapes, and cover with anko (sweet bean paste). (This is easy if you spread the anko on a piece of plastic wrap, place the rice dumpling on top and then wrap the anko around it.)
- Make the kinako ohagi: Flatten out one of the rice dumplings on a moistened palm, add 1 tablespoon of anko in the middle, wrap the rice around it, and coat the dumpling with the kinako mixture from step 2.
- Make the black sesame ohagi: Add 2 teaspoons of the ground sesame mixture from step 3 to the remaining anko. Wrap it in the rice as with the kinako ohagi, and coat the dumpling with the remaining black sesame mix.
- Line them up on a plate, and the 3-colored ohagi are complete! Optionally mix in some ground sesame seeds into the anko for the black sesame ohagi.
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