Ohagi (bean cake)

Point

UNILLOY pot have excellent of heat storage effect and thermal effect, so it can cook for not only plain rice, also glutinous rice and beans to be soft plump. 
When you cook the glutinous rice, cook immediately without soaking.

Ingredient 10 to 12 pieces

“Dainagon” red beans (dry)

350ｇ

Caster sugar

200ｇ

Water

800㏄

Salt

one pinch

Glutinous rice

450g

Water

600㏄

• 1

  “Dainagon” red beans washed roughly, and placed into UNILLOY 22cm casserole. And put plenty of water.

• 2

  When boiled up, boiled again from plenty of water. Repeat this process three times, drawn up in a colander to cut bitter of red beans.

• 3

  ② boiled again in a plenty of water about 1 hour until become soft low heat.

• 4

  If ③ softened like to be collapsed easily by your fingertips, add salt and sugar, and cook until to be no soup without the lid.

• 5

  Transferred to a bat to cool completely and divided into 12 equal parts.

• 6

  Cook glutinous rice : Glutinous rice washed and placed in UNILLOY 22cm casserole, add quantity of water and heat over with the lid.

• 7

  Steam come out vigorously, turn very low heat and boiled.

• 8

  Left for 10 minutes after turn off the fire.

• 9

  Make 12 rice balls of small oval shape.

• 10

  Finish to make bean cake : Red bean paste extended on a cellophane and put the glutinous rice on. And wrapped by the cellophane.

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.