Ohagi, otherwise konwn as botamochi, is basically a mochi rice ball wrapped in anko (a kind of Japanese sweet red bean paste). This is the simple traditional way of making them. Ohagi and Botamochi are traditional Japanese sweet dumplings for Higan, a public holiday in Japan.
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, ohagi (bota mochi). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Ohagi (Bota Mochi) is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Ohagi (Bota Mochi) is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook ohagi (bota mochi) using 5 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Ohagi (Bota Mochi) :
- Get of (*180ml cup) Glutenous Short Grain Rice.
- Get of *Note: You can replace 1/2 cup (90ml) of it with regular Short Grain Rice.
- Make ready of Salt.
- Take of Sweet Azuki Paste *Tsubu-an OR Koshi-an.
- Prepare of Kinako (finely ground Roasted Soy Beans) & Sugar *See ‘Method 5’.
Higan happens in spring around the vernal equinox and in autumn. Botamochi or ohagi is a sweet Japanese confection consisting of glutinous rice stuffed inside a ball of The shape of botamochi is supposed to resemble a tree peony flower. Botamochi or Ohagi: Sweet Japanese rice and bean cakes. Bota mochi is like a daifuku turned inside out, where the mochi ball is on the inside and the filling, such as red bean paste, is coated on the outside.
Steps to make Ohagi (Bota Mochi) :
- Wash Rice and place it in the rice cooker. Add water up to the 2-cups-marking. Allow to soak for 30 minutes if you have time..
- Add 1 pinch Salt and press ‘COOK’ button to start cooking..
- Transfer to a bowl. Using a pestle or something similar, pound the hot rice, wetting the pestle with Water frequently. Stop pounding when the texture is rubbery like Mochi yet you still see grains..
- Wet your hands with Water and make 3 x 4cm (or larger) balls, and cover with Sweet Azuki Paste or Kinako Sugar..
- How to make Kinako Sugar: Kinako is finely ground Roasted Soy Beans. Mix a same amount of Kinako and Caster Sugar with 1 pinch Salt..
- Easy method to cover with Azuki Paste: Spread Azuki Paste thinly on a sheet of plastic food wrap, about twice the size of the rice ball. Place the rice ball and wrap it and cover the rice ball with Azuki Paste evenly..
- *Note: Naturally you can do this process without the plastic wrap. Thinly spread Azuki Paste on your palm, place rice ball on it, then cover it around..
My understanding is bota-mochi is named from botan (name of spring flower/ paeonia), and ohagi is from Rhubarb is correct. You eat Botamochi at the spring equinox and ohagi at the autumn equinox. This ohagi recipe provides instructions for making traditional Japanese desserts/sweets out of azuki Enjoy a traditional wagashi dessert dating back to classical times with this easy ohagi mochi and red. Botamochi is just a kind of food eaten during Ohigan, which is almost exactly the same as ohagi. Such two kinds of food look like each other, but why have different names?
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