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For Ohigan And Obon: Not So Sweet Ohagi Recipe

For Ohigan and Obon: Not So Sweet Ohagi Recipe
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Serving : 32
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Prepare the ingredients before making For Ohigan and Obon: Not So Sweet Ohagi in your home. Then, follow these steps below to serve For Ohigan and Obon: Not So Sweet Ohagi for your family or friends.

Ingredients: For Ohigan and Obon: Not So Sweet Ohagi

  • 700 grams Mochi rice
  • 700 grams Medium-grain rice (regular Japanese type rice)
  • Sweet red bean paste:
  • 500 grams Adzuki beans
  • 500 grams Sugar (brown or white sugar)
  • 1 dash Salt

How to Make For Ohigan and Obon: Not So Sweet Ohagi

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make For Ohigan and Obon: Not So Sweet Ohagi in your home by yourself.

    Step 1
  • For making the anko (sweet red bean paste), refer to. Mold the completed paste into 32 50 g balls.
  • Step 2
  • Combine the glutinous and regular rice together and wash, and place in a sieve for 30 minutes. Cook the combined rice with an amount of water that's between what you'd use to cook regular rice and what you'd use to cook glutinous rice.
  • Step 3
  • Immediately mash the rice lightly with a wooden pestle coated with salt water (Mashing it lightly so that you can still see individual rice grains is called "hangoroshi," or "mashing it half to death,") Dip your hands in water, and form the rice into 32 barrel shaped-balls.
  • Step 4
  • Spread out a moistened and well-wrung out tea towel. Place a ball of bean paste on top and flatten. Place a ball of rice over, and use the towel to mold the bean paste over the rice and squeeze into a ball.
  • Step 5
  • If you want to make just 20 ohagi, you can make them the same way with the amounts indicated in parentheses ( ).
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