Two Types of Ohagi 175kcal / per person

recipes

category Others
recipe number 09663
cooking time 80 minutes
comment Ohagi is a traditional sweet prepared with rice. It is said to be named after the blooming flowers of Japanese bush clover. It is a custom to offer ohagis to a family Buddhist altar before eating during the Higan or equinoctial weeks in spring and autumn.
image The original recipe consists of half-mashed steamed glutinous rice and rice wrapped with bean paste. In this recipe, rice and gelatin powder are cooked soft. The gelatin makes the texture of rice smooth and easy to eat.
Rice 120 g
Water 240 ml
Gelatin powder 2 and 1/2 tsp
(A) Salt 0.6 g
(A) Sugar a little more than 1/2 tsp
Chunky red bean paste 240 g
Aonori seaweed a little more than 1/2 tsp
Poppy seeds 1/2 tsp

In a rice cooker, mix the washed rice, the water and the gelatin powder and cook until the rice is quite soft. Mix in the (A) seasonings while mashing the cooked rice.

Form the (1) rice into bite-sized balls. Allow 2 balls per person. Form the bean paste into the same number of balls as the rice balls. Place the bean paste balls on plastic wrap and flatten. Put a portion of rice on the flattened bean paste and wrap with the plastic wrap to form a ball. Place 2 rice balls per person on a plate. Sprinkle one sweet rice ball with the poppy seeds and the other with the aonori.

technique Pound the cooked rice until the grains are half-mashed.
  1. In a rice cooker, mix the washed rice, the water and the gelatin powder and cook until the rice is quite soft. Mix in the (A) seasonings while mashing the cooked rice.
  2. Form the (1) rice into bite-sized balls. Allow 2 balls per person. Form the bean paste into the same number of balls as the rice balls. Place the bean paste balls on plastic wrap and flatten. Put a portion of rice on the flattened bean paste and wrap with the plastic wrap to form a ball. Place 2 rice balls per person on a plate. Sprinkle one sweet rice ball with the poppy seeds and the other with the aonori.