Label
All
0
Clear all filters

Emi Kazuko, Yasuko Fukuoka

Sticky Rice Cake Wrapped Sweet Azuki Bean Paste

Ohagi

Rate this recipe

banner
Preparation info
  • Makes

    twelve

    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

This tea-time snack, Ohagi, is an absolute favourite among all ages in Japan. If is also made on occasions such as birthdays and festivals. Decorate with camellia leaves.

Ingredients

  • 150 g/5 oz glutinous rice
  • 50 g/2

Method

  1. Put the two kinds of rice into a sieve, wash well under running water, then drain. Leave for 1 hour to dry.
  2. Tip the rice into a heavy cast-iron pan or flameproof casserole with a lid, and add 200ml/7fl oz/scant 1 cup water.
  3. Cover and bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until a slight crackling noise is heard fr

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title