Total Time
1hr
Prep 30 mins
Cook 30 mins

I am posting this for the Zaar World Tour II. I have not tried this. It is compliments of http://www.kyoto-su.ac.jp/information/recipes/hagi.html. Time is a estimate. I am doing it in parts like the recipe on the site does it, so bear with me.

Ingredients Nutrition

  • Part A

  • 300 g beans
  • 1 34 cups sugar
  • Part B

  • 12 cup soy flour, kinako
  • 14 cup sugar, actually says (half cut)
  • 18 teaspoon salt, calls for little
  • Part C

  • 200 g mochi rice
  • 18 teaspoon salt, calls for little
  • 200 ml water
  • Part D

  • 12 cup green nori seaweed flakes, actually called for aonori but would not let me use this ingredient

Directions

  1. PART 'A'.
  2. Wash the azuki.
  3. Place them in a saucepan and add enough water to cover them.
  4. Cook over high heat until it boils, then, cook over medium heat for 40~60 minutes.
  5. Once in 10 minutes, add 100cc water removing the scum periodically.
  6. When the azuki become soft, cook over high heat and drain thoroughly.
  7. Then, add half sugar mixing.
  8. Add rest sugar and salt and mix. Turn off the heat and let azuki cool.
  9. PART 'B'.
  10. Add sugar and salt and mix.
  11. PART 'C'.
  12. Wash mochi rice right before cooking. When cooked, steam them.
  13. Add salt.
  14. Beat mochi rice with wet suriko-gi until it becomes like moti.
  15. Make mochi rice round like ping pong ball shape.
  16. PART 'D'.
  17. Anko - Put 1 tablespoons anko on hand. Then, put rounded mochi rice on anko, and wrap.
  18. Kinako - Add 1 teaspoons anko in mochi rice. And cover kinako with mochi rice.
  19. Aonori - Same as kinako.

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