Japanese Sweets (Ohagi)

Two types of traditional sweets with a delicious sticky rice centre.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 6

Ingredients

Short grain rice 1 gou (150g)
Glutinous rice 1 gou (150g)
Water 500ml
Tinned azuki beans 1 (400g)
Brown sugar 70g
Soy sauce 1/2 tsp
Soya bean powder 4 tbsp
Sugar 1 tbsp

Method

1
Wash the short grain rice and glutinous rice together and soak for 2-3 hours.
2
I used Epicure Organic Aduki Beans, sold in Waitrose.
3
Put the beans in a pan with the water and add 1/3 brown sugar and turn the heat on to high. When it boils, turn the heat down to medium. Stir and simmer and add the remaining brown sugar a bit at a time.
4
When the liquid has reduced, add the soy sauce and simmer. Use a wooden spoon to stir. When you can see the base of the pan clear for several seconds and the beans don't drip off the spoon, it's ready.
5
Cook the rice as usual and allow to cool slightly. Make into small cylinder shapes to fit the palm of your hand. You should be able to make 24.
6
Make half into azuki bean wrapped sweets: put some cling film on a plate and spread 1 heaped tbsp of the azuki bean paste from Step 4 into a flat round shape. Place one rice ball in the middle and wrap round completely with the azuki.
7
With the other half, mix the soya bean powder and sugar in a bowl and coat the rice balls. Use granulated sugar not brown sugar for this variety, to keep the brown colour of the soya bean powder.
8
Transfer to a serving dish and enjoy.

Tips & Note

When the azuki bean paste cools, it will firm up, so finish cooking it when it's still slightly loose. I've made slightly healthier versions here, but you can add more sugar if you like.

Japanese Sweets (Ohagi)

Two types of traditional sweets with a delicious sticky rice centre.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 6

Ingredients

Short grain rice 1 gou (150g)
Glutinous rice 1 gou (150g)
Water 500ml
Tinned azuki beans 1 (400g)
Brown sugar 70g
Soy sauce 1/2 tsp
Soya bean powder 4 tbsp
Sugar 1 tbsp

Japanese Sweets (Ohagi)

Recipe ID :1115 Posted on 13 SEP 2015

Serves 6

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Two types of traditional sweets with a delicious sticky rice centre.

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Ingredients

Print Ingredients Email Ingredients
1 gou (150g)
1 gou (150g)
500ml
1 (400g)
70g
1/2 tsp
4 tbsp
1 tbsp

Method

1
Wash the short grain rice and glutinous rice together and soak for 2-3 hours.
2
I used Epicure Organic Aduki Beans, sold in Waitrose.
3
Put the beans in a pan with the water and add 1/3 brown sugar and turn the heat on to high. When it boils, turn the heat down to medium. Stir and simmer and add the remaining brown sugar a bit at a time.
4
When the liquid has reduced, add the soy sauce and simmer. Use a wooden spoon to stir. When you can see the base of the pan clear for several seconds and the beans don't drip off the spoon, it's ready.
5
Cook the rice as usual and allow to cool slightly. Make into small cylinder shapes to fit the palm of your hand. You should be able to make 24.
6
Make half into azuki bean wrapped sweets:put some cling film on a plate and spread 1 heaped tbsp of the azuki bean paste from Step 4 into a flat round shape. Place one rice ball in the middle and wrap round completely with the azuki.
7
With the other half, mix the soya bean powder and sugar in a bowl and coat the rice balls. Use granulated sugar not brown sugar for this variety, to keep the brown colour of the soya bean powder.
8
Transfer to a serving dish and enjoy.

Tips & Note

When the azuki bean paste cools, it will firm up, so finish cooking it when it's still slightly loose. I've made slightly healthier versions here, but you can add more sugar if you like.

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