This is something I would like to order at a hotel.
It would be lovely, if it was brought to my bed!
Well, unfortunately I will have to wait for a while even to travel until this COVID19 situation calms down.
Ohagi is a type of Japanese traditional sweets.
Made with super sticky rice (sweet rice cooked and mashed into almost mochi) and sweet Adzuki beans.
Regular Japanese rice (used for Sushi) is often described as “sticky” in the U.S., but the rice we use to make Ohagi is an even stickier type of rice, sold as sweet rice in the U.S.
I got my Adzuki beans from a local co-op.
I often use pre-made sweetened Adzuki (simply because it’s easy), but this time I cooked the beans myself.
Traditionally, there are two versions that are very popular.
One is a ball of super sticky rice covered with sweet Adzuki beans.
The other is a ball of super sticky rice stuffed with sweet Adzuki beans (sometimes no filling inside) covered with sweetened Kinako (roasted soy bean powder).
This time I experimented with various ingredients, traditional and not so traditional.
In the picture above, you will find…
-Adzuki
-Coconut
-Cinnamon
-Matcha
The other four are…
-Purple Potato
-Black Sesame
-White Sesame
-Raspberry White Bean
They all turned out great, and I love how they look together with various colors and textures.
It makes a perfect snack.
