Cookbook:Tri-Colored Autumn Rice Balls
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| Tri-Colored Autumn Rice Balls | |
|---|---|
| Category | Rice recipes |
| Yield | 12 rice balls |
| Servings | 6 |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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 | edit source]- 3 cups prepared steamed sweet rice
- ¼ cup toasted black sesame seeds, lightly crushed
- 1 tablespoon sugar
- 1 cup smooth Japanese bean paste (koshi-an), chilled
- ½ cup roasted soybean powder (kinako) or toasted ground pecans
Procedure
[edit | edit source]- Mix sesame seeds and sugar in a small bowl.
- Moisten your hands with water and divide warm rice into 12 equal portions.
- Shape 4 portions into balls. Moisten a clean dish towel and squeeze it dry.
- Place 2½ tablespoons bean paste on towel; pat into a 4-inch circle.
- Place 1 rice ball in the centre of the bean paste circle and use towel to mould bean paste around the rice ball.
- Repeat this 3 more times, using another ½ cup of bean paste and the other 3 rice balls.
- Place these on a nice serving tray. Flatten the remaining eight rice portions.
- 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.
- 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.