Delicious Ohagi: Sweet Rice Balls Coated in Red Bean Paste Recipe

Introduction

Ohagi is a traditional Japanese sweet made by wrapping sweet rice balls with smooth or chunky red bean paste. This simple yet comforting treat is often enjoyed during seasonal celebrations and offers a delightful balance of textures and flavors.

Ingredients

• 2 cups sweet rice (glutinous rice)
• 1 cup red bean paste (anko)
• 1 tablespoon sugar (optional, for adjusting sweetness)

Instructions

1. Step 1: Rinse the sweet rice under cold water until the water runs clear, then soak it for about 30 minutes. Drain and cook the rice according to your rice cooker or stovetop instructions until tender and sticky.
2. Step 2: While the rice is still warm, gently mix in the sugar if using, then let it cool slightly. Wet your hands with water to prevent sticking, and shape the rice into small oval balls about the size of your palm.
3. Step 3: Take a portion of red bean paste and flatten it in your palm. Place the rice ball in the center and carefully wrap the bean paste around it, covering the rice completely.
4. Step 4: Repeat the process with the remaining rice and bean paste. Serve fresh or at room temperature for best flavor and texture.

Tips & Variations

• For a textural contrast, try coating the rice balls with toasted soybean flour (kinako) or crushed sesame seeds instead of red bean paste.
• If you prefer a sweeter ohagi, adjust the sugar in the rice or choose a sweeter red bean paste.
• Using freshly cooked sweet rice ensures the balls hold together well and have the ideal chewy texture.

Storage

Ohagi is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. To reheat, warm gently in a steamer or microwave with a damp paper towel to maintain moisture. Avoid storing for long periods to prevent the rice from hardening.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sweet rice?

Regular short-grain rice will not yield the same sticky texture necessary for shaping ohagi. It’s best to use sweet (glutinous) rice for authentic results.

Is it possible to make ohagi without red bean paste?

Yes, there are variations where ohagi is coated with kinako (roasted soybean flour) or sesame seeds instead of red bean paste, offering different flavors and textures.

Delicious Ohagi: Sweet Rice Balls Coated in Red Bean Paste Recipe

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Ohagi is a traditional Japanese sweet treat made by forming slightly sticky sweet rice into balls and coating them with a smooth, sweet red bean paste. This delightful dessert offers a perfect balance of chewy texture and gentle sweetness, making it a popular choice for tea ceremonies and seasonal celebrations.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice

• 2 cups sweet rice (mochi rice or glutinous rice)

Coating

• 1 1/2 cups red bean paste (anko)
• 2 tablespoons sugar

Instructions

1. Cook the sweet rice: Rinse the sweet rice thoroughly under cold water until the water runs clear. Drain and cook the rice using a rice cooker or stovetop method, adding slightly less water than usual to achieve a sticky yet firm texture. Allow the cooked rice to cool until it is manageable by hand but still warm.
2. Prepare the red bean paste coating: In a bowl, mix the red bean paste with sugar to taste, ensuring the sweetness is balanced and smooth. If the paste is too thick, warm it slightly to soften it for easier handling.
3. Form the rice balls: With wet hands to prevent sticking, take small portions of the warm sweet rice and shape them into smooth, compact oval or round balls about the size of a small egg.
4. Coat the rice balls: Take a portion of the red bean paste and gently flatten it into a thin disc. Place a rice ball in the center and carefully wrap the paste around it, ensuring the rice is fully covered. Smooth any seams and shape the ohagi neatly.
5. Serve: Arrange the ohagi on a plate and allow them to cool to room temperature before serving. They are best enjoyed fresh.

Notes

• Use glutinous or sweet rice for the characteristic chewy texture essential to ohagi.
• The red bean paste can be homemade or store-bought; smooth paste (koshian) is traditional, but chunky paste (tsubuan) is also popular.
• Keep hands moist when forming and coating the rice balls to prevent sticking.
• Ohagi are traditionally enjoyed during the autumn equinox and other seasonal festivals.
• Store leftover ohagi in an airtight container in the refrigerator and consume within 1-2 days for best taste.

Keywords: Ohagi, Japanese dessert, sweet rice balls, red bean paste, traditional Japanese sweets, wagashi