Mochi-Mugi Ohagi (Sweet Rice Balls with Mochi-Mugi)
Since it’s made with glutinous rice, non-glutinous rice, and polished mochi-mugi, it stays soft even the next day and can be frozen for later use.
Ingredients
| ≪Ingredients≫ | makes 25 pieces |
| glutinous rice | 3 cups |
| regular rice | 1 cup |
| polished mochi-mugi | 1 cup |
| sweet red bean paste (anko) | 500g |
| kinako (roasted soybean flour) | as needed |
| sugar | as needed |
| salt | a small pinch |
Instructions
- Wash the rice, glutinous rice, and mochi-mugi together, then soak in water for at least 1 hour. Use slightly more water than usual and cook as you would normally.
- Divide the sweet red bean paste (anko) into 25 balls.
- Mix the kinako (roasted soybean flour), sugar, and salt.
- While the rice mixture is still hot, mash it with a pestle and divide it into 25 portions.
- Wrap each anko ball with a portion of the rice mixture, then coat with the kinako mixture.
