How to make OHAGI | Traditional Mochi Dessert Eat on Equinox Day | Japanese Food

sweet rice

🥗Healthier: brown rice

💰Cheaper: regular rice

Brown rice adds fiber and nutrients, while regular rice can be more affordable.

red bean paste

🥗Healthier: white bean paste

💰Cheaper: canned beans

White bean paste is lower in sugar, and canned beans are often less expensive.

kinako (roasted soybean flour)

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is healthier, while all-purpose flour is more accessible.

matcha (green tea powder)

🥗Healthier: green tea leaves

💰Cheaper: regular tea

Green tea leaves can provide similar flavor with less cost.

Cook the sticky rice with water until tender and sticky, about 30 minutes.

Let the sticky rice cool slightly before handling.

Divide the sticky rice into equal portions.

Shape each portion into a small ball or oval.

Fill half of the rice portions with azuki (red bean) paste, sealing them well.

Cover the filled rice balls with the remaining rice portions.

Roll the completed ohagi in kinako (roasted soybean flour), matcha (green tea powder), or sesame seeds until evenly coated.

Chill the ohagi in the refrigerator for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens