"Two Kinds of Ohagi (Rice Dumplings)"

Two Kinds of Ohagi (Rice Dumplings)

Two Kinds of Ohagi (Rice Dumplings)

Serves 1
Calories Protein Fat Carbohydrates Dietary fiber Calcium Iron Salt equivalent Vitamin A VitaminB1 VitaminB2 Vitamin C	318kcal 8.9g 2.1g 66.1g 5.5g 49mg 2.4mg 0.2g 0μg 0.17mg 0.06mg 0mg

Two Kinds of Ohagi (Rice Dumplings)

Makes 20 (easy-to-make portions)
(Rice Cake) Glutinous rice Water Salt (Roughly Mashed Bean Jam) Adzuki beans Brown sugar Sugar Salt (For 10 dumplings with soybean flour coating) Roughly mashed bean jam Soybean flour Sugar (For 10 dumplings with bean jam coating) Roughly mashed bean jam	Slightly less than 2 cups 360cc small amount 1 1/2 cups 1/2 cup 1 1/2 cups small amount 250g 7 tablespoons 1 1/2 tablespoons 300g

１	Rinse the rice, drain, and soak in plenty of water for 5 to 6 hours.
２	Rinse the adzuki beans and combine them with plenty of water in a pot. Heat over medium heat and bring to a boil. Discard the water.
３	Add plenty of water to (2) again, heat over medium heat and bring to a boil. Add some cold water and continue cooking. When it comes to a boil again, add some cold water and continue cooking.
４	When the beans become tender and the water boils down, add the brown sugar first and then the other sugar. Cook for a while and add the salt. Remove from the heat.
５	Allow (4) to cool. Form 10 small balls and 10 larger balls with the bean jam.
６	Cook the rice and allow it to settle by its own heat for a while. Place the rice in a mortar and lightly pound it, using a pestle with a little salt on the tip. Divide the rice cake into 20 equal portions.

For dumplings with soybean flour coating: Flatten a portion of the rice cake and wrap a smaller bean jam ball in it. Coat the surface with soybean flour.

For dumplings with bean jam coating: Coat a rice cake with a larger bean jam ball, and form a round dumpling.

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