#Japanese food #dessert #Sweets #Complimented rice #Popular YouTuber (more than 100,000 registered users)

おはぎ（きなことすりごまのおはぎ）｜Oyatsu Lab. [おやつラボ]さんのレシピ書き起こし

お気に入りに追加

Oyatsu Lab. [Snack Lab]

Number of Subscribers: 13.1万人
Number of View: 1,772.6万回
Number of Videos: 431本

Ingredients

adzuki beans : 250g
グラニュー糖 : 250g
もち米 : 3合
Granulated sugar (for glutinous rice) : 大さじ3
きな粉 : 30g
すりごま(黒ごま) : 30g

Time required

60minutes

Procedure

1) boil azuki beans 00:23
Put adzuki beans and water (not listed) in a pot.
Bring to a boil over medium heat and simmer for 5 minutes.
Drain the water, return the adzuki beans to the pot, and add water (not listed).
Bring to a boil again and simmer for 5 minutes.
Drain the water, return the adzuki beans to the pot, and add water (not listed).
Bring to a boil again and add more water.
Simmer for 1 hour while skimming off the scum.
2) cook sticky rice 02:15
Wash the glutinous rice and cook it in a rice cooker.
3) boil red beans 03:27
Transfer 1 to a bowl, add water and leave for 30 minutes.
Drain the broth and add the adzuki beans to the pan.
Add granulated sugar and heat over medium heat while stirring.
Put it on the vat, wrap it and remove the rough heat.
4) mold 05:38
Add granulated sugar (for glutinous rice) to step 2, mix, and roll into palm-sized balls.
Roll 3 into a palm-sized ball.
Unfold 3 and wrap the rolled glutinous rice.
Spread the glutinous rice and wrap the rolled 3.
5) 仕上げる 07:44
もち米で包んだ4にすりごま(黒ごま)をまぶす。
同様にきな粉をまぶす。
お皿に盛って完成。

Point

・Draining the red beans and adding water to them many times gives them a refined taste.
・When adding granulated sugar and simmering the adzuki beans, the bottom of the pan tends to burn, so mix well.
・For the anko and glutinous rice, use 50g of bean paste and 30g of glutinous rice.
・By using granulated sugar, the finish is moderately sweet.