You are looking for a black rice and koshi-an koshi-an ohagi recipe that is unique? How to make it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious black rice and koshi-an koshi-an ohagi should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of black rice and koshi-an koshi-an ohagi, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare black rice and koshi-an koshi-an ohagi delicious as long as you know the trick and how to make this dish can be treat special.

Ingredients and seasonings required exist in prepare

1. Use 360 ml 1.4 cups Sticky Rice, 0.4 cup White Rice, 0.2 cup Black Rice
2. Take 300 grams Koshi-an (store-bought)
3. Use 3 tbsp Raw cane sugar
4. Prepare 1/4 tsp Salt

It seems that all ingredients such as azuki beans, glutinous rice, sugar, kinako and black rice are made in Hokkaido. By finishing the bean paste softly, it is finished as a soft-tasting rice cake. Made by hand from rice, millet, and other grains, these are the prototypes of present-day wagashi. At the point the beans should be completely soft and falling apart.

How to make Black Rice and Koshi-an Koshi-An Ohagi:

1. Mix the rice together and let it soak overnight.
2. Prepare 10 koshi-an balls (30g each, about 2 tablespoons).
3. Cook the rice in the rice cooker as you do normally, then let sit for 10 minutes.
4. Wet the rice scoop and put the rice into a large bow. Add sugar cane and mix with a rice spatula.
5. Mix in salt, and continue mixing with a moistened rice spatula.
6. Smash the rice with a pestle until they are about half crushed.
7. With plastic wrap in one hand, take a handful of rice, cover with another layer of plastic wrap, and flatten into a circle (about 10 cm).
8. Put the prepared koshi-an in the center.
9. On a flat workspace, place the ohagi so they don't touch each other.
10. Here's a shiro-an (white bean paste) version.
11. Done and ready to serve!

Then grill, turning over often, until golden-brown (no time is given). White bean An is called Shiro An (white An) in comparison with Azuki An (Kuro An or black An). The word An also refers to a thick and runny mixture of starch powder and water, often used in An Kake sauce or soup (Kake: to cover, sprinkle or pour). Cover mochi balls with a damp paper towel and set aside. In a medium sized saucepan, combine remaining water, tsubushian, and salt.

me, the simple preparation of Black Rice and Koshi-an Koshi-An Ohagi above can help you prepare servings that are delicious for family/friends Hope it’s useful and good luck!