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Ohagi-style Brown Rice Balls with Sesame Kinako Coating

Ohagi-style Brown Rice Balls with Sesame Kinako Coating

Sesame and soy flour deliver a gentle sweetness. These coated rice balls are great as a snack. This recipe is compatible with macrobiotic diets.

Ingredients: Cooked rice: 1 rice bowl's worth (150 g)

Brown rice
Cooked rice: 1 rice bowl's worth (150 g)
Ground black sesame seeds
1 tablespoon
Kinako
1 tablespoon
Raw beet sugar (or white sugar)
1 teaspoon

Steps

1. Combine the sesame seeds, kinako, and sugar into a small bowl and mix.
2. Divide the brown rice up into 4-6 parts. Wrap each piece with cling wrap and twist-tie into a ball.
3. Add the balls to the Step 1 mixture of dry ingredients, and lightly shake the bowl to coat.
4. Transfer to a serving plate and they're done. Top with plenty of the remaining sesame and kinako and enjoy.

Story Behind this Recipe

This is my version of the brown rice balls based off a cookbook.