Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Sesame Seed | not in our table | 0 |
| Bean | not in our table | 0 |
| Soybean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups prepared steamed sweet rice
- ¼ cup toasted black sesame seeds , lightly crushed
- 1 tablespoon sugar
- 1 cup smooth Japanese bean paste (koshi-an), chilled
- ½ cup roasted soybean powder (kinako) or toasted ground pecans
Directions
Mix sesame seeds and sugar in a small bowl.
Moisten your hands with water and divide warm rice into 12 equal portions.
Shape 4 portions into balls. Moisten a clean dish towel and squeeze it dry.
Place 2½ tablespoons bean paste on towel; pat into a 4-inch circle.
Place 1 rice ball in the centre of the bean paste circle and use towel to mould bean paste around the rice ball.
Repeat this 3 more times, using another ½ cup of bean paste and the other 3 rice balls.
Place these on a nice serving tray. Flatten the remaining eight rice portions.
Form the remaining bean paste into 8 balls (about 2 teaspoons per ball). Place a bean paste ball in the centre of each piece of flattened rice and shape the rice around it.
Mould these stuffed rice balls into oval shapes. Roll 4 ovals in the sesame-sugar mixture. Roll the other 4 balls in the roasted soybean powder. Add these to the serving tray.