Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, ohagi with adzuki beans and kinako powder. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Botamochi (also called Ohagi) is a Japanese dish that can be a dessert, snack or a 'meal'. For kinako version - mix roasted soy bean powder and sugar in a bowl. The most common ohagi flavors are red bean paste and soybean flour called kinako. Anko, or red bean paste, is made from boiled adzuki bean sweetened with sugar.
Ohagi with Adzuki Beans and Kinako Powder is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Ohagi with Adzuki Beans and Kinako Powder is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have ohagi with adzuki beans and kinako powder using 8 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Ohagi with Adzuki Beans and Kinako Powder:
- Make ready For making adzuki bean paste:
- Take 250 grams Dried adzuki beans
- Prepare 250 grams Sugar
- Take 1/2 tsp Salt
- Make ready Hot cooked rice:
- Get 1 1/2 rice cooker cup White rice
- Prepare 1 1/2 rice cooker cup Mochi rice
- Prepare 1 tsp Salt
For instance, matcha green tea powder can be used as a coating and so can sesame seeds. I hope this information gives some insight about ohagi and other similar varieties of Japanese sweet rice balls. Chunky red bean paste tastes sweeter even though it contains the same amount of sugar. This is because chunky red beans stay in the mouth longer than do smooth ones.
Steps to make Ohagi with Adzuki Beans and Kinako Powder:
- On the previous night, combine the beans and three times the amount of water in a saucepan and bring to a boil. Continue to cook for about 10 minutes. Discard the water and the same amount of fresh water and bring to a boil again. Cook for 30 minutes and turn off the heat. Leave to stand overnight.
- You will see the beans plump the next day. Cook until very tender (when you can easily crush them with your fingers).
- After cooking for 15 minutes, the beans will be very tender. Drain the beans in a colander and return to the pot.
- Add sugar to Step 3.
- After the sugar dissolves, add salt.
- Ensuring that the bottom of the pan does not burn, mash the adzuki beans with a wooded pestle and keep on cooking and stirring for 10 to 15 minutes.
- When you add sugar, it will draw out the water, but keep on cooking until a line can be drawn when you run a wooden spatula along the bottom of the pan.
- Rinse the rice and mochi rice and put in a rice cooker with salt. Fill with water up to the mark for making 3 rice cooker cups of rice. Cook.
- After the rice is cooked, mash the rice with a wooden pestle.
- Prepare the kinako, anko and water. Make ohagi while the rice is still hot.
- Make rice balls and flatten into rounds.
- Place a small portion of aduki bean paste on the flattened rice and shape into balls. If you make the surface of the rice balls smooth, the result will look better after dusting with kinako powder.
- Dust the rice balls with kinako powder (use chopsticks when you do this by yourself).
- After this, make small rice balls with the leftover rice and make adzuki ohagi.
- Place a rice ball on your palm and cover with anko.
- All done!
Chunky red bean paste tastes sweeter even though it contains the same amount of sugar. This is because chunky red beans stay in the mouth longer than do smooth ones. Also check out our complete guide to making red bean paste from scratch at home. When to Serve Ohagi and Botamochi. Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice.
Learn How to Elevate Your Mood with Food
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You can see, you don’t need junk food or foods that are bad for you so you can feel better! Try these suggestions instead!
