Ohagi

Method

1. 1 Soak glutinous rice mixed with a little regular rice for 6 hours, then steam it to make sticky rice.
2. 2 Pound the hot glutinous rice with a mortar and pestle until the grains are broken in half, leaving some lumps rather than a smooth paste.
3. 3 Simmer red beans until tender, then stir-fry with sugar to make a chewy filling.
4. 4 Shape the sticky rice into small balls and then wrap them with a layer of red bean paste.
5. 5 Some are done the other way around: the bean paste is wrapped inside, then rolled in kinako flour or black sesame seeds.

With an appliance

• Pressure cooker 50 min

  Replace step 1: steam glutinous rice mixed with regular rice at low pressure for 12 minutes, then release the pressure naturally for 5 minutes; steps 2–5 remain unchanged.