My mother is making her famous OHAGI, a delicious Japanese sweet made from mochi rice and sweetened adzuki beans ANKO. Subscribe for more videos! http://goo.gl/18SB8p
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Adzuki Beans http://goo.gl/RnzEo7
Ready made Adzuki http://goo.gl/CWZDbT
Mochi Rice http://goo.gl/jtjdW3
250 g / 1 1/3 cup Adzuki Beans, washed
Water to completely cover the beans (4-5 times more than the beans)
1 1/2 mochi rice
1 1/3 cup water
pinch of salt
1 cup sugar (add more to your preference)
Combine adzuki beans and water in a large saucepan. Bring to a boil. Turn of the heat and discard the water. Wash the beans quickly and drain off excess water. Put the beans back into the saucepan with enough water to cover the beans. Bring to a boil one more time and turn the heat to low. Simmer for 20-30 minutes until beans are soft and tender. Add more water if necessary.
While the beans are cooking, cook the mochi rice. Wash the rice and cook with water in a rice cooker. Follow the instructions the package and your rice cooker.
Once beans are soft and tender, start mashing it up with a back of a spoon. You can also use a potato masher to make it easier. Don’t over mash the beans. Continue to simmer the beans until liquid has mostly evaporated.
Put your cooked mochi rice into a bowl and add a little salt. Mash up the rice with a spoon or potato masher. You only want to partially mash the rice so you can enjoy the texture of the rice. Roll the rice into small balls and set aside.
Add sugar to the red beans and mix well. Let it sit until it’s not too watery. If your beans are too watery, heat on low and let the moisture evaporate. Let the beans cool until you can touch it without burning yourself.
To put the Ohagi together, lay a sheet of plastic wrap on the palm of your hand. Put 1-2 tbsp of red bean past onto the center. Top it with a rice ball and wrap it up into a ball. Shape and mold tightly. Unwrap and place on a plate. Repeat with the rest. Enjoy!
You can also put the anko inside of the rice instead and coat the rice balls with other flavors such as Kinako-sugar, matcha-sugar and sweetened black sesame seeds.
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