Easy 3-Color Ohagi. Wrap it in the rice as with the kinako ohagi, and coat the dumpling with the remaining black sesame mix. So, I cooked the mochi rice in a pot (with gas) for the ohagi. The rice cooks faster than in an electric cooker, so it was easy.
Cute and colourful, these sweet dumplings consist of sweetened rice flour and water made into a paste and moulded into bite-size balls.
We make seasonal wagashi made from selected local suppliers of primarily organic products.
Ohagi is a dumpling made with Domyoji mochi and bean paste.
You can have Easy 3-Color Ohagi using 9 ingredients and 11 steps. Here is how you cook it.
Ingredients of Easy 3-Color Ohagi
- Prepare 180 ml of Mochi rice.
- It's 190 ml of Water.
- It's 1 pinch of Salt.
- You need 200 grams of Readymade tsubu-an (chunky sweet bean paste) and koshi-an (smooth sweet bean paste).
- It's 1 tbsp of ◆Kinako.
- You need 1 tsp of ◆Sugar.
- It's 1 pinch of ◆Salt.
- It's 1 1/2 tbsp of ☆Black sesame seeds.
- You need 1 tsp of ☆Sugar.
Most Mochi are made with Mochiko which is rice flour made from Mochi rice. Sekihan uses sweet rice as does one other dessert recipe I found. Mochi is a wonderful, sticky rice - much sweeter than American rice or even "Jasmine Rice" and very easy to cook.
Easy 3-Color Ohagi instructions
- Rinse the rice, drain and put into a pot. Add the specified amount of water, and leave to soak for about 20 minutes..
- While the rice is soaking... Mix the ingredients marked ◆ together to make the kinako coating for the ohagi..
- Make the black sesame coating... Grind up the black sesame seeds well in a grinding bowl (suribachi). Add the sugar marked ☆ and mix well. (You can use pre-ground sesame seeds instead!).
- If the storebought anko (sweet bean paste) you are using is loose or watery, heat up in a pan to evaporae the moisture, and leave to cool. You should have about 200 g of anko after the moisture has evaporated..
- Cover the rice pot with a lid and start heating over high heat. When it comes to a boil, turn the heat down immediately to very low, and cook for 12 minutes. Turn off the heat, and leave the rice to steam and rest for 10 minutes..
- Sprinkle in the salt and mix well. Use a moistened pestle or rolling pin to partially crush the rice. You should still see some rice grains in the mashed up rice..
- Moisten your hands, and form 6 dumplings with the mashed rice..
- For regular ohagi: Form the dumplings into oval shapes, and cover with anko (sweet bean paste). (This is easy if you spread the anko on a piece of plastic wrap, place the rice dumpling on top and then wrap the anko around it.).
- Make the kinako ohagi: Flatten out one of the rice dumplings on a moistened palm, add 1 tablespoon of anko in the middle, wrap the rice around it, and coat the dumpling with the kinako mixture from step 2..
- Make the black sesame ohagi: Add 2 teaspoons of the ground sesame mixture from step 3 to the remaining anko. Wrap it in the rice as with the kinako ohagi, and coat the dumpling with the remaining black sesame mix..
- Line them up on a plate, and the 3-colored ohagi are complete! Optionally mix in some ground sesame seeds into the anko for the black sesame ohagi..
