Ohagi Mochi with Sesame and Kinako Soy Flour

Ohagi Mochi with Sesame and Kinako Soy Flour

Wrap the bean paste, give it a slightly salty flavor with sesame, and coat in kinako soy flour. You won't get your hands dirty, so this is a breeze.


Uncooked rice
1 rice cooker cup (180 ml)
Uncooked mochi rice (optional)
2 rice cooker cups (360 ml)
1 tablespoon
Coarse an bean paste
about 10 g per ball
☆Black sesame
3 tablespoons
1 tablespoon
2 pinches
3 tablespoons
1 tablespoon
2 pinches
This makes about 25 balls if you use all of the rice.


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 out (Recipe ID: 763321) for the chunky bean paste and refer to (Recipe ID: 763327) for instructions on how to handle the rice.

Story Behind this Recipe

Regular old bean paste ohagi is boring. The sesame and kinako coating makes a big difference.