In Japanese tea culture, desserts hold an important role. With their soft, light flavors they give the perfect base to highlight the different notes of the tea’s flavor.
Ohagi is no different. This traditional dessert is made of glutinous (sticky) rice, filled with anko (red bean paste) and rolled in kinako (roasted soybean flour). It is traditionally ate in autumn. It is named after Hagi, a japanese bush clover blooming in autumn.
This is a simple recipe to make your own, home-made, delicious ohagi to go with your tea.
This recipe will make 8 ohagi.
INGREDIENTS:
- 140 g glutinous rice (mochi gome – sticky rice)
- 70 g regular Japanese rice
- 400 ml water
- 2 g salt
- 320 g Anko (sweet red bean paste)
- Kinako (roasted soybean flour)
INSTRUCTION TO COOK THE RICE ON A STOVE
1) Mix 140 g glutinous rice and 70 g Japanese rice in a bowl.
2) Wash the rice 2-3 times.
3) Put the rice in a pot and pour 400 ml water over it. Let it sit for 15 minutes.
4) Cover the pot and bring to a boil over medium heat. (Do not lift the cover until rice is done)
5) Reduce to low heat and simmer for 30 minutes or until the water has absorbed.
6) Remove from heat and let it sit covered for 15 minutes.
INSTRUCTION TO COOK THE RICE WITH RICE COOKER
1) Mix 1 cup of mochi rice and ½ cup of regular Japanese rice in the bowl.
2) Wash the rice 2-3 times.
3) Pour water to the 1 ½ line (halfway between the 1 and 2 line)
4) Cook the rice on normal mode.
INSTRUCTION TO MAKE THE RICE BALLS
1) When the rice is ready, add the salt and mix it, gently breaking the rice until it all sticks togerher, but the rice is not crushed. Do not break the rice into a homogen paste.
2) Separate the anko into 8 balls, 40 g each.
3) Separate the rice into 8 balls, 60 g each. TIP: If your hands are wet, the rice will not stick to it.
4) Flatten the rice balls and put the anko ball in the center of it. Fold the rice over the anko, so it coveres it completely.
5) Roll the ball into the kinako.
6) Serve and enjoy your ohagi.
Good luck in the kitchen and have a good tea time!
