Sweet Glutinous Rice Balls with Red Bean Paste

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in fresh water for at least 30 minutes, or up to several hours.

Drain the soaked rice thoroughly. Place it in a rice cooker with 250ml of fresh water and cook according to your rice cooker's instructions for glutinous rice. Alternatively, steam the rice in a steamer for 30-40 minutes until it is tender and translucent.

Once cooked, transfer the hot rice to a bowl. Add the salt and sugar. Using a wooden spoon or a pestle, lightly mash the rice, leaving some grains intact for texture. Do not mash it completely smooth like mochi.

Divide the mashed rice into 8 equal portions. Divide the red bean paste into 8 equal portions and roll each into a small ball.

Take one portion of rice, flatten it into a disc in your palm. Place one red bean paste ball in the center and carefully wrap the rice around it, sealing completely to form a smooth ball. Repeat with the remaining portions.

For coating, place kinako or black sesame seeds on separate plates. Gently roll each ohagi ball in your desired coating until evenly covered. You can also leave some plain.

Serve immediately or store for later. Enjoy your homemade Sweet Glutinous Rice Balls!