Ohagi Mochi with Sesame and Kinako Soy Flour
Ohagi Mochi with Sesame and Kinako Soy Flour

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, ohagi mochi with sesame and kinako soy flour. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Ohagi Mochi with Sesame and Kinako Soy Flour. Regular old bean paste ohagi is boring. The sesame and kinako coating makes a big difference. If you're not using bean paste, then increase the amount of rice, sesame, and kinako soy flour.

Ohagi Mochi with Sesame and Kinako Soy Flour is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Ohagi Mochi with Sesame and Kinako Soy Flour is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have ohagi mochi with sesame and kinako soy flour using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Ohagi Mochi with Sesame and Kinako Soy Flour:
  1. Get 350 grams Uncooked rice
  2. Take 360 ml Uncooked mochi rice (optional)
  3. Prepare 1 tbsp Sugar
  4. Take 10 grams per ball Coarse an bean paste
  5. Prepare 3 tbsp ☆Black sesame
  6. Make ready 1 tbsp ☆Sugar
  7. Get 2 pinch ☆Salt
  8. Get 3 tbsp ★Kinako
  9. Take 1 tbsp ★Sugar
  10. Take 2 pinch ★Salt

Now to repeat the procedure in reverse. In English, it is usually called Kinako is produced by finely grinding roasted soybeans into powder. The skin of the soybean is typically removed before pulverizing the beans, but. Remove from water and coat in the sweet soy flour mixture.

Steps to make Ohagi Mochi with Sesame and Kinako Soy Flour:
  1. Wash the rice, and cook with a small amount of water for 10 minutes. Add sugar, crush it up a bit, and divide into about 45g portions.
  2. Roughly grind the sesame, and add sugar and salt. Mix in the ★ ingredients at the same time as the kinako.
  3. Stick about 45 g of rice between 2 sheets of plastic wrap, amd stretch it out into a 10 cm circle with your hands or a rolling pin. Remove the top sheet of plastic wrap, and place the an red bean paste on top.
  4. Wrap the an bean paste completely up inside, and shape into a ball.
  5. Coat in sesame. Letting it sit for a while and then coating it again will give a nice flavor.
  6. Do the same with the kinako soy flour.
  7. Please check outfor the chunky bean paste and refer tofor instructions on how to handle the rice. - - https://cookpad.com/us/recipes/143852-tsubu-an-ohagi-botamochi - https://cookpad.com/us/recipes/143844-tsubushi-an-sweet-simmered-azuki-beans

The skin of the soybean is typically removed before pulverizing the beans, but. Remove from water and coat in the sweet soy flour mixture. Another solid one is kinako, or soy bean flour mixed with sugar. Here I have made three variations: coated with black sesame seeds; coated with kinako (toasted soy bean powder); and the most traditional form with the rice cake wrapped in a layer of the tsubuan. Botamochi or Ohagi: Sweet Japanese rice and bean cakes.

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