Photograph of the finished Ohagi

Japan · Cơm nếp bọc đậu Ohagi

Ohagi

1 hr Hands-on time + 6 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 320 g
  • Photograph of Rice Rice 80 g
  • Photograph of Red bean Red bean 480 g
  • Photograph of Sugar Sugar 240 g
  • Photograph of Kinako roasted soybean flour Kinako roasted soybean flour 80 g
  • Photograph of Black sesame Black sesame 40 g

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.

Start cooking