Tri-Colored Autumn Rice Balls (San-shoku Ohagi)
San-shoku ohagi is a Japanese tea sweet of sweet rice wrapped around or covered in bean paste, sesame or soybean powder. It was once served at the autumn equinox, and its name comes from bush clover, which blooms only in fall. The three coatings give you three textures from one batch of rice. Smooth koshi-an, nutty black sesame and toasty kinako suit a small plate beside a good cup of tea.
Instructions
Stir the crushed sesame seeds and sugar together in a small bowl and set it aside.
Wet your hands with water and divide the warm rice into 12 equal portions. Shape 4 of the portions into balls.
Wet a clean dish towel and squeeze it dry. Put 2½ tablespoons of bean paste on the towel and pat it into a circle about 4 inches across.
Set one rice ball in the middle of the bean paste circle. Use the towel to lift the paste up and mould it around the rice. Repeat with the other 3 rice balls and another ½ cup of bean paste in total, then put these on a serving tray.
Flatten the remaining 8 portions of rice. Shape the rest of the bean paste into 8 balls of about 2 teaspoons each.
Place a bean paste ball in the centre of each flattened piece of rice and shape the rice around it. Mould each one into an oval.
Roll 4 of the ovals in the sesame and sugar mixture. Roll the other 4 in the roasted soybean powder, then add them to the tray with the bean-paste-covered balls.
Make it personal.
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