Yields: about 32 rice balls
Ohagi is a sweet made from glutinous rice made with azuki paste. Mochi shops in Japan often put these out during Autumn and is associated with Hagi, a bush clover.
Traditionally, the rice is soaked for 6-12 hours and is made in huge batches just like mochi.
- for rice balls: glutinous rice(mochi gome)- 2 1/2 cups
- japanese rice- 1/2 cup
- water- 3 cups
- for toppings:anko(azuki sweet bean paste) 3/4 pounds
- crushed walnuts- 1/2 cup and sugar- 2 tablespoons, grinded well
- black sesame seeds- 3 tablespoons and sugar- 1 1/2 tablespoons, grinded well
- kinako(soybean powder)- 1/3 cup and sugar-2 tablespoons, mixed
Put both kinds of rice in bowl, wash with cold water. Drain rice in colander and set aside for half hour. Place rice in rice cooker and add measured water. Let rice soak in water for half hour. Start cooker. Put preparred toppings, like anko and sesame seeds, into separate bowls. Once rice is cooked, let steam for 15 minutes. Mash rice with wooden pestle until sticky. Wet hands and shape rice into oval balls. Cover the rice balls with different toppings.