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Ohagi
Sweet Rice Balls
Ohagi are traditional Japanese sweet rice balls made from glutinous rice (mochigome) and short-grain rice (uruchi), coated in sweet red bean paste (anko) or roasted soybean flour (kinako). They are often prepared during the autumn and spring equinoxes as offerings to ancestors.
🧂 Ingrédients
- 1 cup Mochigome (glutinous sweet rice)
- 1 cup Uruchi rice (short-grain white rice)
- 2.5 cups Water for cooking rice
- 1/2 teaspoon Salt
- 400 g Tsubuan (chunky sweet red bean paste)(Ensure it's a chunky style (tsubuan) for texture. If using smooth koshian, it will also work but have a different mouthfeel.)
- 1 cup Kinako (roasted soybean flour)(For coating. Ensure it's fresh for best flavor.)
- for dipping hands Water for wetting hands
👨🍳 Instructions
- 1
Rinse the mochi-gome and uruchi rice thoroughly under cold running water until the water runs clear. Drain well. Combine the rinsed rice in a rice cooker pot. Add 2.5 cups of water and the salt. Let it soak for at least 30 minutes if time permits, though this is optional if using a standard rice cooker.
⏱️ 30 minutes soaking (optional) - 2
Cook the rice mixture according to your rice cooker's instructions for white rice. If cooking on the stovetop, bring to a boil, then reduce heat to low, cover tightly, and simmer for about 15-20 minutes, or until water is absorbed. Let it steam, covered, for another 10 minutes off the heat.
⏱️ 40 minutes (includes cooking and steaming) - 3
Transfer the cooked rice to a large bowl or a hangiri (wooden sushi rice tub). While the rice is still hot, gently mash it with a rice paddle or a sturdy spatula. The goal is to slightly break down some of the grains while leaving others intact for texture. Avoid over-mashing into a paste; you want a slightly chewy, sticky rice with discernible grains.
⏱️ 5 minutes - 4
Prepare your coating stations. Place the anko in a shallow bowl and the kinako in another shallow bowl. Have a small bowl of water nearby for wetting your hands.
⏱️ 2 minutes - 5
Wet your hands with water to prevent the sticky rice from adhering. Scoop about 1/4 cup of the warm rice mixture into your palm. Gently shape it into a ball, then flatten it into a disc about 2-3 inches in diameter. Make a slight indentation in the center.
⏱️ 10 minutes - 6
Place a generous spoonful of anko into the indentation of the rice disc. Carefully fold the rice around the anko, sealing it completely to form a smooth, round ball. Alternatively, for kinako ohagi, flatten the rice disc, press it firmly into the kinako to coat one side, then flip and coat the other side. For a fully coated kinako ohagi, you can also place the rice ball into the kinako and gently roll it to coat evenly.
⏱️ 15 minutes - 7
Repeat the shaping and coating process until all the rice mixture and coatings are used. The ohagi are best enjoyed at room temperature or slightly warm.
⏱️ N/A
💡 Conseils de pro
- ✓Ohagi is also known as Botamochi, particularly when made with fresh spring ingredients. The name 'Ohagi' is more commonly associated with autumn.
- ✓These are traditionally offered to ancestors during the Higan (equinox) periods in spring and autumn.
- ✓There are two primary coating styles: fully coated with anko or kinako, or a half-and-half style where the rice is pressed into the coating.
- ✓For a smoother texture, you can use koshian (smooth red bean paste) instead of tsubuan.
- ✓Ensure the rice is still warm when shaping; it's much easier to work with and holds its shape better.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Coat with black sesame seeds (kurogoma) mixed with a little sugar.
- Coat with matcha powder mixed with sugar for a green tea flavor.
- Add a pinch of salt to the kinako for a sweet and salty contrast.
- Use other sweet pastes like sweet potato paste or chestnut paste.