Black Rice and Koshi-an Koshi-An Ohagi

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

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.
5. Add sugar cane and mix with a rice spatula.
6. Mix in salt, and continue mixing with a moistened rice spatula.
7. Smash the rice with a pestle until they are about half crushed.
8. 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).
9. Put the prepared koshi-an in the center.
10. On a flat workspace, place the ohagi so they don't touch each other.
11. Here's a shiro-an (white bean paste) version.

sticky rice, cane sugar, salt

Taken from cookpad.com/us/recipes/156608-black-rice-and-koshi-an-koshi-an-ohagi (may not work)