Ohagi (Japanese Sweet Rice Balls with Anko, Kinako, and Black Sesame Coatings) Recipe
Ohagi (おはぎ) is a traditional Japanese sweet made with glutinous sweet rice and sweet azuki bean paste. This recipe features three variations: azuki wrapped ohagi, kinako (roasted soybean powder) coated ohagi, and roasted black sesame seed coated ohagi. Soft, naturally sweet, and perfect for celebrations or as a delicious snack, these rice balls combine satisfying textures with authentic flavors.
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10 rice balls (6 kinako/sesame coated, 4 azuki wrapped) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Rice and Water
- 1 cup Mochigome sweet rice
- 1 cup Water (plus additional 200ml for cooking)
Azuki Bean Paste Filling
- 1 cup Anko sweet azuki bean paste
Kinako Coating
- 2 tbsp Kinako soybean powder
- 1½ tbsp Sugar
- Pinch Salt
Black Sesame Coating
- 2 tbsp Roasted black sesame seeds
- 1½ tbsp Sugar
- Pinch Salt
Instructions
- Soak Rice Grains: Soak the glutinous rice in water for one hour to soften the grains and ensure even cooking.
- Drain and Cook Rice: Drain the soaking water and transfer the rice to a rice cooker. Add 200ml of fresh water and cook according to your rice cooker’s instructions, usually by pressing “start.” Let it finish the cooking cycle.
- Prepare Azuki Bean Paste: While the rice is cooking, prepare your sweetened azuki bean paste (anko), either store-bought or homemade, to use as the filling for the ohagi.
- Divide Azuki Bean Paste: Portion the anko into 4 equal balls and set them aside for wrapping.
- Cool the Cooked Rice: After cooking, let the rice cool slightly until it can be handled comfortably without burning your hands.
- Shape Rice Balls: Using plastic wrap, scoop about 50g of rice and shape into a barrel shape for kinako and black sesame ohagi, or 30g for anko wrapped ohagi to keep sizes consistent. You will make approximately 6 balls of 50g and 4 balls of 30g.
- Wrap Rice Balls with Azuki Bean Paste: Flatten an anko ball on plastic wrap in your palm, place a rice ball in the center, and carefully wrap the anko around the rice ball ensuring full coverage.
- Roll Rice Balls in Kinako: For the kinako coating, mix kinako powder with sugar and a pinch of salt. Spread this mixture on a flat tray, then roll the rice balls thoroughly in the kinako mixture to coat evenly.
- Roll Rice Balls in Black Sesame: Roast black sesame seeds in a frying pan over medium heat until aromatic. Grind the roasted seeds using a mortar and pestle, then mix with sugar and salt. Spread on a flat tray and roll rice balls in the black sesame mixture until fully coated.
Notes
- Soaking the rice is essential to achieve the correct texture for ohagi.
- Use plastic wrap to help shape rice balls neatly without sticking.
- Adjust sugar to taste in the kinako and sesame coatings if you prefer less sweetness.
- Roasting sesame seeds freshly enhances their aroma and flavor significantly.
- Ohagi can be stored in the fridge for up to 2 days but are best enjoyed fresh.
Keywords: Ohagi, Japanese dessert, Mochi rice balls, Azuki bean paste, Kinako coating, Black sesame, Traditional Japanese sweets, Glutinous rice recipe
