Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, ohagi with adzuki beans and kinako powder. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Ohagi with Adzuki Beans and Kinako Powder is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Ohagi with Adzuki Beans and Kinako Powder is something which I’ve loved my whole life. They are fine and they look wonderful.
Ohagi (Japanese Sweet Rice with Adzuki Paste). Ohagi is a traditional Japanese sweet that is still popular today. It is made from rice and beans and enjoyed at special occasions, and also as an everyday snack.
To begin with this recipe, we must prepare a few components. You can cook ohagi with adzuki beans and kinako powder using 8 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Ohagi with Adzuki Beans and Kinako Powder:
- Prepare For making adzuki bean paste:
- Take 250 grams Dried adzuki beans
- Get 250 grams Sugar
- Prepare 1/2 tsp Salt
- Get Hot cooked rice:
- Prepare 1 1/2 rice cooker cup White rice
- Get 1 1/2 rice cooker cup Mochi rice
- Get 1 tsp Salt
This is the simple traditional way of making them. As a finishing touch, you can cover them with various ingredients such as sesame seeds and matcha powder. Combine the kinako, soy bean powder and sugar and mix it thoroughly. Then, do the same combining the black sesame seeds and sugar.
Steps to make Ohagi with Adzuki Beans and Kinako Powder:
- On the previous night, combine the beans and three times the amount of water in a saucepan and bring to a boil. Continue to cook for about 10 minutes. Discard the water and the same amount of fresh water and bring to a boil again. Cook for 30 minutes and turn off the heat. Leave to stand overnight.
- You will see the beans plump the next day. Cook until very tender (when you can easily crush them with your fingers).
- After cooking for 15 minutes, the beans will be very tender. Drain the beans in a colander and return to the pot.
- Add sugar to Step 3.
- After the sugar dissolves, add salt.
- Ensuring that the bottom of the pan does not burn, mash the adzuki beans with a wooded pestle and keep on cooking and stirring for 10 to 15 minutes.
- When you add sugar, it will draw out the water, but keep on cooking until a line can be drawn when you run a wooden spatula along the bottom of the pan.
- Rinse the rice and mochi rice and put in a rice cooker with salt. Fill with water up to the mark for making 3 rice cooker cups of rice. Cook.
- After the rice is cooked, mash the rice with a wooden pestle.
- Prepare the kinako, anko and water. Make ohagi while the rice is still hot.
- Make rice balls and flatten into rounds.
- Place a small portion of aduki bean paste on the flattened rice and shape into balls. If you make the surface of the rice balls smooth, the result will look better after dusting with kinako powder.
- Dust the rice balls with kinako powder (use chopsticks when you do this by yourself).
- After this, make small rice balls with the leftover rice and make adzuki ohagi.
- Place a rice ball on your palm and cover with anko.
- All done!
Hi, this may be interesting you: Ohagi Recipe (Japanese Autumn Dessert Pounded Rice Wrapped with Sweet Bean Paste Adzuki beans taste is also called red being jam. Preparing the jam itself is easy. This type is known as Kinako. The soybean flour is mixed with sugar and then coats the sweet rice ball.
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