Kinako and Black Sesame Ohagi

• 300 ml Mochi rice also called glutinous or sweet rice
• 1 pinch salt
• 50 ml kinako powder (roasted soybean powder)
• 50 ml ground black sesame seeds
• 3 Tablespoons sugar

1. Add rice to rice cooker and fill with 300 ml water and cook as usual, or cook on stove according to directions.
2. When the rice is finished cooking, sprinkle in a little salt and lightly mash with the end of a rolling pin, pestle, etc.
3. Don't over mash - you want the "dough" to stick together but also leave some of the grains of rice intact for texture.
4. After mashing, wet your hands and form golf ball-sized balls with the rice.
5. Mix the kinako powder, ground black sesame seeds, and sugar in a bowl.
6. Roll each ball of rice in the kinako mix so they are evenly coated all around.
7. For ohagi with red bean paste, place some bean paste in a piece of plastic wrap and put the rice ball on top.
8. Tightly wrap the plastic up around the paste and rice so the bean paste coats the ball of rice.
9. Unwrap and enjoy.

rice also, salt, kinako powder, ground black sesame seeds, sugar

Taken from cookpad.com/us/recipes/243853-kinako-and-black-sesame-ohagi (may not work)