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For Ohigan and Obon: Not So Sweet Ohagi

For Ohigan and Obon: Not So Sweet Ohagi

Use these homemade ohagi as an offering to your ancestors during Ohigan and Obon (Japanese Buddhist festivals). Homemade ohagi taste so much better!

Ingredients: 32 pieces (or 20 pieces)

Mochi rice
2 rice cooker cups worth (or 1 1/2 rice cooker cups worth)
Medium-grain rice (regular Japanese type rice)
2 rice cooker cups worth (or 1 1/2 rice cooker cups worth)
Sweet red bean paste:
Adzuki beans
500 g (or 300 g)
Sugar (brown or white sugar)
500 g (or 300 g)
Salt
a small amount (a small amount)

Steps

1. For making the anko (sweet red bean paste), refer to Recipe ID: 746544. Mold the completed paste into 32 50 g balls.
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.
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.
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.
5. If you want to make just 20 ohagi, you can make them the same way with the amounts indicated in parentheses ( ).

Story Behind this Recipe

This was passed down to my by my mother!