Ohagi (Sweets Red Bean Rice Balls)

Ohagi（おはぎ）

What kind of dish is Ohagi (Sweets Red Bean Rice Balls) ??

Ohagi is a traditional Japanese sweet. It is made by wrapping glutinous rice in anko (red bean paste).　

Surprisingly, it’s easy to make! Homemade anko can also be used to make other Japanese sweets.

In Japan, the seven days before and after the vernal and autumnal equinoxes are called ohigan.

Ohigan is said to be the day when our world and the world of the dead are closest.

During this time, many people hold personal memorial services, such as visiting graves. Ohagi are commonly offered as offerings.

The reason why ohagi are offered is that in traditional Japanese culture, azuki (red beans) have long been believed to have the power to ward off evil spirits and ward off misfortune. For this reason, azuki beans are often used to pray for health and longevity.

By the way, ohagi is also known as botamochi.

Hagi refers to bush clovers, and bota refers to peony flower. Bush clovers bloom in autumn, so they are called ohagi in autumn, and peony flower blooms in spring, so they are called botamochi in spring.

My recipe uses all glutinous rice, but some households mix in non-glutinous rice.

Another method is to wrap red bean paste inside rice and coat the surface with soybean flour, green laver, or black sesame seeds.

However, by far the easiest way to make it is to use plastic wrap and wrap the rice in anko, as in this recipe. Once you get used to it, it’s fun to try out different versions!

NUTRITION FACTS : Ohagi (Sweets Red Bean Rice Balls)

• 1658 Calories Protein 45.2 g Total Fat 7.4 g Total Carbohydrates 369.9 g Sodium 0.5 g

INGREDIENTS : Ohagi (Sweets Red Bean Rice Balls) ( 8 pieces)

• Azuki (Red beans) (150g)
  • Water for soaking azuki beans (150g)
• Water used to boil azuki beans (1L)
• Water used when cooking in a pressure cooker (150g)
• Sugar (150g)
• Glutinous rice (1 cup, 160g)
  • Water (150g)
• Kinako (Soybean flour) (10g)
  • Sugar (5g)
  • Salt (0.5g)

How to make Ohagi (Sweets Red Bean Rice Balls)

1. Soak the azuki beans in 150g of water overnight.
2. Wash the azuki beans once.
3. Put the azuki beans and 1L of water in a pot and boil for 10 minutes.
4. Drain the azuki beans in a colander.
5. Place the azuki beans and water in a pressure cooker.
6. Cook under pressure for 25 minutes. 15 minutes was a too short time to soften the red beasns.
7. Once the pressure is released, open the lid, add sugar, and simmer. Use 80-150g of sugar to adjust the sweetness to your liking.
8. Once the water has evaporated, spread the anko (red beans paste) out in a clean container and store in the refrigerator.
9. Wash the glutinous rice.
10. Place the rice and water in a rice cooker and soak for 30 minutes.
11. Cook the glutinous rice. You can use the quick cook setting.
12. Once the glutinous rice has cooled, divide it into 8 equal portions (about 35-40g each).
13. Roll it between your palms to form a ball.
14. Spread 60g of bean paste on plastic wrap and place the rolled glutinous rice on top.
15. Lift the four corners of the wrap and twist the top to close it.
16. Sprinkle a mixture of soybean flour, sugar, and salt over the ohagi. This step is optional.