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The ingredients needed to cook Ohagi (to freeze-store for later):
- You need 1 raw rice : 1 1/2 rice cooker cup Sticky rice
- Provide 1 raw rice : 1/2 rice cooker cup Plain rice
- Prepare 1 tsp Sugar
- Get 50 ml Salt water
- Prepare Red bean ohagi
- Prepare 400 grams Powdered koshi-an
- Take 120 grams Sugar
- Use 1 pinch Salt
- Get Kinako ohagi
- Prepare 3 tbsp Kinako
- Provide 3 tbsp Sugar
- Get 1 pinch Salt
Steps to make Ohagi (to freeze-store for later):
- Wash the sticky and plain rice together.
- Let soak in water for 1 hour.
- 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.
- While the rice is cooking, prepare the anko. I used this particular powdered koshi-an this time.
- Combine the anko with the amount of water indicated on the package, add sugar, and heat. It will be fairly gooey at first.
- Cook until it's the desired thickness.
- 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.
- 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.
- Moisten a paper towel and wring out excess water. If you don't have paper towels, use cling wrap or a tightly wrung towel.
- 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.
- You can eyeball the amount of bean paste and rice. It should look something like this.
- Use your fingers to gently stretch the bean paste completely around the rice.
- If the paper towel gets particularly dirty, wash, wring it out, and use it again.
- 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.
- Wrap extra ohagi in cling wrap to prevent drying and freeze.
- 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.
Commonly enjoyed in Japan during the autumn equinox or during O-bon (a festival for honouring the spirits of one's ancestors), ohagi are made with glutinous mochi rice. Japanese artist Ohagi truly lives the "Kawaii" cartoon style. Learn how she draws her cute characters. Normal Mode Strict Mode List All Children. We're working hard to be accurate.
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