-
1
Rinse the rice, then add to the rice cooker and fill with water up to the mark for cooking 1 rice cooker cup of rice.
-
2
Add sugar and stir well.
-
3
Press Start on the rice cooker.
-
4
You don't need to soak the rice beforehand.
-
5
Weigh and divide the cherry blossom an into 25 g portions.
-
6
You can use tsubu-an or koshi-an.
-
7
Rinse the salted cherry leaves gently and soak in water to desalt for about 15 minutes.
-
8
Rinse the leaves again and carefully pat dry with paper towels.
-
9
After the rice is cooked, divide it into 8 portions.
-
10
Moisten your hands, then take one portion of the rice and squeeze it several times to gently squash the rice grains.
-
11
Shape into flat rounds and place the anko on top.
-
12
Wrap the anko with the rice.
-
13
Be careful not to burn yourself because it will be quite hot!
-
14
If it sticks to your hands, moisten your hands again with water.
-
15
Try to completely cover the adzuki paste with the rice.
-
16
You can also place the rice on a piece of cling film first and press it into a flat round with a plastic spatula.
-
17
In this way your hands will remain clean.
-
18
Shape the rice balls into ovals.
-
19
Wrap the oval-shaped rice with cherry leaves and serve Instead of cherry leaves, you can also use kinako or sesame seeds to coat the rice.
-
20
For a change, you can also put the rice inside and cover it with anko for an inside-out version.
-
21
This time, I used sakura-an.
-
22
The contrasting pink and white makes these look so pretty.
-
23
If you coat the rice with plenty of kinako (roasted soy powder) after step 9, they are called kinako ohagi.
-
24
Children love them!
-
25
!
