How To Make Ohagi | How To Make Anko | Obon Sweets
Recipes in this Video
Ohagi, also known as Botamochi, is a traditional Japanese sweet made from glutinous rice and red bean paste, often enjoyed during the equinoxes. It symbolizes the changing seasons and is a popular offering during festivals and family gatherings. Today, ohagi is cherished not only in Japan but has also found its way into international dessert menus, celebrating its delightful texture and flavor.
Ingredients
- ●sweet rice
- ●red bean paste
- ●sugar
- ●salt
- ●kinako (roasted soybean flour)
- ●matcha (green tea powder)
- ●sesame seeds
- ●water
Instructions
- 1Cook sweet rice until tender and sticky, about 30 minutes.
- 2Let sweet rice cool slightly before handling.
- 3Divide the sweet rice into equal portions.
- 4Shape each portion into a small ball or oval.
- 5Fill half of the rice portions with red bean paste, sealing them well.
- 6Cover the filled rice balls with the remaining rice portions.
- 7Roll the completed ohagi in kinako, matcha, or sesame seeds until evenly coated.
- 8Chill the ohagi in the refrigerator for at least 30 minutes before serving.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup adzuki beans
- ●3 cups water
- ●3/4 cup sugar
- ●1/4 tsp salt
Instructions
- 1Rinse the adzuki beans under cold water until the water runs clear.
- 2In a pot, combine the rinsed beans and 3 cups of water. Bring to a boil over medium heat.
- 3Once boiling, reduce the heat to low and simmer for about 1 hour, or until the beans are tender.
- 4Drain the beans and return them to the pot. Add the sugar and salt.
- 5Cook the mixture over low heat, stirring frequently, until the sugar is dissolved and the mixture thickens, about 10-15 minutes.
- 6If you prefer a smoother texture, use a potato masher or food processor to mash the beans to your desired consistency.
- 7Remove from heat and let cool before using or storing.
Equipment
Ingredients
- ●1 cup glutinous rice
- ●1/2 cup red bean paste
- ●1/4 cup kinako (roasted soybean flour)
- ●1/4 cup sugar
- ●1/4 tsp salt
- ●1/2 cup water
Instructions
- 1Rinse the glutinous rice under cold water until the water runs clear.
- 2Soak the rinsed rice in water for at least 4 hours or overnight.
- 3Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam for about 30 minutes until the rice is translucent and sticky.
- 4Once cooked, transfer the rice to a bowl and let it cool slightly.
- 5While the rice is cooling, mix the red bean paste with sugar and salt in a separate bowl until well combined.
- 6Take a small portion of the rice and flatten it in your palm. Place a spoonful of the red bean mixture in the center and mold the rice around it to form a ball.
- 7Repeat the process until all the rice and filling are used up, forming small rice balls.
- 8Roll each rice ball in kinako until fully coated.
- 9Serve the kinako ohagi at room temperature or chilled.
Equipment
Ingredients
- ●1 cup glutinous rice flour
- ●1/2 cup water
- ●1/4 cup sugar (optional)
- ●Cornstarch (for dusting)
Instructions
- 1In a mixing bowl, combine the glutinous rice flour and sugar (if using).
- 2Gradually add water to the flour mixture, stirring until a smooth dough forms.
- 3Knead the dough for a few minutes until it becomes pliable.
- 4Divide the dough into small equal portions, about the size of a marble.
- 5Roll each portion into a ball and then gently flatten it to form a disc.
- 6Bring a pot of water to a boil and carefully drop the dango discs into the boiling water.
- 7Cook the dango until they float to the surface, about 3-5 minutes.
- 8Once they float, let them cook for an additional 2 minutes, then remove them with a slotted spoon.
- 9Place the cooked dango on a plate dusted with cornstarch to prevent sticking.
- 10Serve warm or at room temperature.
Equipment
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