Ohagi (Japanese Rice Cake)
1-2/3 cups mochigome (sweet rice)
1/3 cup rice
2 cups water
3 tbsp. black sesame seed
1-1/2 tbsp. sugar
1/4 tsp. salt (for 6 balls)
Filling & Coatings:
1 can tsubushi-an
1 can koshi-an
3 tbsp. kinako
2 tbsp. sugar
1/8 tsp. salt (for 6 balls)
Wash rice and drain and let stand for about 3 hours. Add water and cook as for regular rice. Remove to suribachi and pound with surikogi. Remove to damp cloth and make into balls while still warm. Makes 18 balls of 2 tablespoon size. Dampen fingers with wet cloth while working.
Tsubushi-an - Roll out a little larger than rice balls, flatten like in making manju. Place a rice ball in center and cover with an.
Koshi-an - Make small balls and stuff in center of mochi, and roll ball in kinako or sesame seed mixture.
Kinako - Mix together the kinako, sugar and salt. Place on plate and roll rice balls, shape and sprinkle more kinako mixture on top.
Sesame Seed - Toast seeds in fry pan at low temperature until few seeds jump. Grind in suribachi. Add sugar and salt. Sprinkle mixture over rice balls filled with an.
Place Ohagi in baking cups and arrange on tray. Serve with tea and tsukemono (pickled vegetables).
