How to Make Favorite Kinako and Black Sesame Ohagi

Kinako and Black Sesame Ohagi. 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.

You can also cook. more 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. Put both kinds of rice in a bowl and wash with cold water.

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kinako and black sesame ohagi. One of my favorites. This time, I will make it a little bit unique. This will be really 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 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.

Kinako and Black Sesame Ohagi is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Kinako and Black Sesame Ohagi is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook kinako and black sesame ohagi using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kinako and Black Sesame Ohagi:

1. {Make ready 300 ml of Mochi rice also called glutinous or sweet rice.
2. {Take 1 pinch of salt.
3. {Get of ** Kinako Topping **.
4. {Take 50 ml of kinako powder (roasted soybean powder).
5. {Take 50 ml of ground black sesame seeds.
6. {Get 3 Tablespoons of sugar.
7. {Make ready of ** Sweet Bean Paste Topping **.
8. {Prepare of Sweet red bean paste (anko), enough to cover several rice balls.

Here's my take on it—a Japanese-flecked Neapolitan of matcha, black sesame, and kinako, marbled together into an earthy, toasty, Japanophilic cookie. To make the sesame-coated Ohagi (Botamochi), put the rice ball (with Anko filling) in the black sesame mix. Rotate a few times to coat well with the mixture and transfer to an aluminum liner. It's by Kyoto-born Kimiko Barber, who teaches Japanese cooking and is the author of a handful of other Japanese cookbooks.

Steps to make Kinako and Black Sesame Ohagi:

1. Add rice to rice cooker and fill with 300 ml water and cook as usual, or cook on stove according to directions..
2. 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..
3. After mashing, wet your hands and form golf ball-sized balls with the rice..
4. 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..
5. 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..

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 rice cake wrapped in a layer of the tsubuan. Botamochi or Ohagi: Sweet Japanese rice and bean cakes. Simple ohagi consist of a ball of coarse sweet rice surrounded by a layer of sweet anko bean paste. Another type of ohagi are inverted, with the rice on the outside and beans on the inside; these are coated with a layer of sesame seeds or kinako, a type of soy flour. With double the nutty notes from both kinako and black sesame, this is one addicting snack!

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