Kinako & Black Sesame Mochi (Ohagi)

by Vegin Vegan Vegun!

Kinako and black sesame mochi made with partially mashed rice and anko tucked inside — a traditional Japanese sweet rice ball (ohagi).

Lightly sweet, simple enough for everyday, and pretty enough to share.

Prep Time 10

Cook Time 10

Rice Cooking Time 1

Total Time 1 20

Course Dessert, Japanese Sweets, Light meal

Cuisine Japanese

Servings 8 pieces

90 ml glutinous rice mochi rice
90 ml regular Japanese short-grain rice
about 200 ml water rice to water ratio 1:1.1 by volume — or follow the water line on your rice cooker
120 g anko red bean paste, about 15g × 8 balls

Cook the rice: Wash the glutinous and regular rice together and cook as usual.
90 ml glutinous rice, 90 ml regular Japanese short-grain rice, about 200 ml water
Shape the anko balls: Divide the tsubu-an into 8 portions and roll into balls using two spoons（video）.
120 g anko

A teaspoon and a half-teaspoon used together makes shaping easier.

Mix the coatings: Combine the kinako with sugar in one bowl, and the black sesame with sugar in another.
2 tablespoon kinako, 2 teaspoon powdered beet sugar, 2 tablespoon ground black sesame, 2 teaspoon powdered beet sugar

Mash the rice (hangoroshi, partially mashed): Transfer the cooked rice to a bowl or flat plate and mash with a pestle or rolling pin until about half the grains are broken down.

Work while the rice is warm — it's easier to shape and holds together better.

Divide: Divide into 8 portions.
Wrap: Dampen your hands with water. Spread one portion of rice on your palm, place an anko ball in the center, and gather the rice around it to enclose. Shape into an oval shape.

Roll: Roll each ohagi in the kinako or black sesame mixture until evenly coated.
Shape: Gently shape it in one hand, pressing lightly to help the powder stick. Any extra can be sprinkled over the top.

If the powder isn't sticking, lightly dampen your hands and reshape the ohagi to moisten the surface before coating again.

If using store-bought anko and it seems watery, simmer it down in a pan over low heat, stirring constantly, then cool completely before using.
Note on measuring rice: In Japan, rice is traditionally measured in go (合). One go = 180ml, measured using the cup that comes with a Japanese rice cooker. This recipe uses ½ go (90ml) of each rice.

Keyword black sesame mochi, Japanese sweet rice balls, kinako mochi, kinako ohagi, kinako recipe, ohagi recipe