RCI-DS.003.0306.001
Tri-colored Autumn Rice Balls
(San-Shoku Ohagi) Ohagi is a simple a tea sweet, which was at one time served during the autumn equinox celebration. The name comes from a type of bush clover that only blooms in the fall. Serve these rice balls with your finest cup of tea.
Prep30 min
Cook0 min
Total30 min
Servings4
Difficultybeginner
Ingredients
- prepared steamed sweet rice3 cups
- toasted black sesame seeds1/4 cuplightly crushed
- 1 tablespoon
- smooth Japanese bean paste (koshi-an)1 cupchilled
- roasted soybean powder (kinako) or toasted ground pecans.1/2 cup
Method
1
Mix sesame seeds and sugar in a small bowl.
1 minutes
2
Moisten your hands with water and divide warm rice into 12 equal portions.
3 minutes
3
Shape 4 portions into balls. Moisten a clean dish towel and squeeze dry.
2 minutes
4
Place 2 1/2 tablespoons bean paste on towel; pat into 4 inch circle.
2 minutes
5
Place 1 rice ball in centre of bean paste circle and use towel to mould bean paste around the rice ball.
2 minutes
6
Repeat this 3 more times, using another 1/2 cup of bean paste and the other 3 rice balls.
6 minutes
7
Place these on a nice serving tray. Flatten the remaining eight rice portions.
2 minutes
8
Form the remaining bean paste into 8 balls (about 2 teaspoons per ball). Place a bean paste ball in the centre of each piece of flattened rice and shape the rice around it.
4 minutes
9
Mould these stuffed rice balls into oval shapes. Roll 4 ovals in the sesame-sugar mixture. Roll the other 4 balls in the roasted soybean powder. Add these to the serving tray.
4 minutes