Delicious Ohagi: Sweet Rice Balls Coated in Red Bean Paste Recipe
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.
- 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
Rice
- 2 cups sweet rice (mochi rice or glutinous rice)
Coating
- 1 1/2 cups red bean paste (anko)
- 2 tablespoons sugar
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
