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Tri-Colored Autumn Rice Balls

@arecipe.bsky.social

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.

Yield 12 rice balls

Ingredients

  • 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

Instructions

  1. 1
    Mix sesame seeds and sugar in a small bowl.
  2. 2
    Moisten your hands with water and divide warm rice into 12 equal portions.
  3. 3
    Shape 4 portions into balls. Moisten a clean dish towel and squeeze it dry.
  4. 4
    Place 2½ tablespoons bean paste on towel; pat into a 4-inch circle.
  5. 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. 6
    Repeat this 3 more times, using another ½ cup of bean paste and the other 3 rice balls.
  7. 7
    Place these on a nice serving tray. Flatten the remaining eight rice portions.
  8. 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. 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.
Category
Appetizers
Cuisine
Japanese

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Tri-Colored_Autumn_Rice_Balls