Cookbook:Tri-Colored Autumn Rice Balls

Tri-Colored Autumn Rice Balls
CategoryRice recipes
Yield12 rice balls
Servings6
Difficulty

Cookbook | Ingredients | Recipes

Tri-colored autumn rice balls (san-shoku ohagi) is a simple a tea sweet, which was at one time served during the autumn equinox celebration. The name comes from a type of bush clover that only blooms in the fall. Serve these rice balls with your finest cup of tea.

Ingredients edit

Procedure edit

  1. Mix sesame seeds and sugar in a small bowl.
  2. Moisten your hands with water and divide warm rice into 12 equal portions.
  3. Shape 4 portions into balls. Moisten a clean dish towel and squeeze it dry.
  4. Place 2½ tablespoons bean paste on towel; pat into a 4-inch circle.
  5. Place 1 rice ball in the centre of the bean paste circle and use towel to mould bean paste around the rice ball.
  6. Repeat this 3 more times, using another ½ cup of bean paste and the other 3 rice balls.
  7. Place these on a nice serving tray. Flatten the remaining eight rice portions.
  8. Form the remaining bean paste into 8 balls (about 2 teaspoons per ball). Place a bean paste ball in the centre of each piece of flattened rice and shape the rice around it.
  9. Mould these stuffed rice balls into oval shapes. Roll 4 ovals in the sesame-sugar mixture. Roll the other 4 balls in the roasted soybean powder. Add these to the serving tray.