Ohagi おはぎ
24
Ohagi often are topped or coated with additional ingredients after preparation. This recipe provides the basic instructions for forming the ohagi and leaves toppings to the discretion of the chef.
Instructions
Instructions
Combine rices and wash thoroughly. Transfer to rice cooker with the appropriate amount of water as specified by the manufacturer. Let soak 20 minutes before cooking.
Combine 1 cup water with the salt. Remove cooked rice to a large bowl and begin pounding with a wooden pestle. As the pestle gets sticky, soak it in the salt water. Continue pounding until rice is half mashed.
Moisten hands with saltwater and pinch off 40 grams of rice, flattening to make a round shape 2.5" in diameter. Place a 20g ball of anko in the center and form the rice to enclose. Pinch the seam and form into an oval-shaped ball. Place on a tray moistened with saltwater.