Steps to Make Quick Easy 3-Color Ohagi

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The ingredients needed to make Easy 3-Color Ohagi:

1. Take 180 ml Mochi rice
2. Prepare 190 ml Water
3. Make ready 1 pinch Salt
4. Take 200 grams Readymade tsubu-an (chunky sweet bean paste) and koshi-an (smooth sweet bean paste)
5. Prepare 1 tbsp ◆Kinako
6. Get 1 tsp ◆Sugar
7. Take 1 pinch ◆Salt
8. Make ready 1 1/2 tbsp ☆Black sesame seeds
9. Make ready 1 tsp ☆Sugar

They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by Japanese sects during both equinoxes. The name, ohagi, came from the autumn flower, hagi (bush clover). Ohagi is a sweet made from glutinous rice made with azuki paste. Normal Mode Strict Mode List All Children.

Instructions to make Easy 3-Color Ohagi:

1. Rinse the rice, drain and put into a pot. Add the specified amount of water, and leave to soak for about 20 minutes.
2. While the rice is soaking… Mix the ingredients marked ◆ together to make the kinako coating for the ohagi.
3. Make the black sesame coating… Grind up the black sesame seeds well in a grinding bowl (suribachi). Add the sugar marked ☆ and mix well. (You can use pre-ground sesame seeds instead!)
4. If the storebought anko (sweet bean paste) you are using is loose or watery, heat up in a pan to evaporae the moisture, and leave to cool. You should have about 200 g of anko after the moisture has evaporated.
5. Cover the rice pot with a lid and start heating over high heat. When it comes to a boil, turn the heat down immediately to very low, and cook for 12 minutes. Turn off the heat, and leave the rice to steam and rest for 10 minutes.
6. Sprinkle in the salt and mix well. Use a moistened pestle or rolling pin to partially crush the rice. You should still see some rice grains in the mashed up rice.
7. Moisten your hands, and form 6 dumplings with the mashed rice.
8. For regular ohagi: Form the dumplings into oval shapes, and cover with anko (sweet bean paste). (This is easy if you spread the anko on a piece of plastic wrap, place the rice dumpling on top and then wrap the anko around it.)
9. Make the kinako ohagi: Flatten out one of the rice dumplings on a moistened palm, add 1 tablespoon of anko in the middle, wrap the rice around it, and coat the dumpling with the kinako mixture from step 2.
10. Make the black sesame ohagi: Add 2 teaspoons of the ground sesame mixture from step 3 to the remaining anko. Wrap it in the rice as with the kinako ohagi, and coat the dumpling with the remaining black sesame mix.
11. Line them up on a plate, and the 3-colored ohagi are complete! Optionally mix in some ground sesame seeds into the anko for the black sesame ohagi.

Ohagi is a sweet made from glutinous rice made with azuki paste. Normal Mode Strict Mode List All Children. Chidi Ohagi from Isuochi in Umunneochi Local Government was like a secondary school leaver the day this reporter met him in Aba, the commercial hub of Abia State. He had invented some products but no one seems to know. The deviants they watch will be displayed here.

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