Ohagi Mochi with Sesame and Kinako Soy Flour

• 350 grams Uncooked rice
• 360 ml Uncooked mochi rice (optional)
• 1 tbsp Sugar
• 10 grams per ball Coarse an bean paste
• 3 tbsp Black sesame
• 1 tbsp Sugar
• 2 pinch Salt
• 3 tbsp Kinako
• 1 tbsp Sugar
• 2 pinch Salt

1. Wash the rice, and cook with a small amount of water for 10 minutes.
2. Add sugar, crush it up a bit, and divide into about 45g portions.
3. Roughly grind the sesame, and add sugar and salt.
4. Mix in the ingredients at the same time as the kinako.
5. Stick about 45 g of rice between 2 sheets of plastic wrap, amd stretch it out into a 10 cm circle with your hands or a rolling pin.
6. Remove the top sheet of plastic wrap, and place the an red bean paste on top.
7. Wrap the an bean paste completely up inside, and shape into a ball.
8. Coat in sesame.
9. Letting it sit for a while and then coating it again will give a nice flavor.
10. Do the same with the kinako soy flour.
11. Please check outfor the chunky bean paste and refer tofor instructions on how to handle the rice.

rice, mochi rice, sugar, black sesame, sugar, salt, kinako, sugar, salt

Taken from cookpad.com/us/recipes/143856-ohagi-mochi-with-sesame-and-kinako-soy-flour (may not work)