RCI-RC.003.0002.001
Tri-colored Autumn Rice Balls
(San-Shoku Ohagi) Ohagi is a simple a tea sweet, which was at one time served during the autumn equ
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- prepared steamed sweet rice3 cups
- toasted black sesame seeds1/4 cuplightly crushed
- sugar1 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.
2
Moisten your hands with water and divide warm rice into 12 equal portions.
3
Shape 4 portions into balls. Moisten a clean dish towel and squeeze dry.
4
Place 2 1/2 tablespoons bean paste on towel; pat into 4 inch circle.
5
Place 1 rice ball in centre of bean paste circle and use towel to mould bean paste around the rice ball.
6
Repeat this 3 more times, using another 1/2 cup of bean paste and the other 3 rice balls.
7
Place these on a nice serving tray. Flatten the remaining eight rice portions.
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.
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.