Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, ohagi (bota mochi). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year. They are sweet rice balls filled or coated with red bean paste. Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice.
Ohagi (Bota Mochi) is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Ohagi (Bota Mochi) is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have ohagi (bota mochi) using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Ohagi (Bota Mochi):
- Take (*180ml cup) Glutenous Short Grain Rice
- Take *Note: You can replace 1/2 cup (90ml) of it with regular Short Grain Rice
- Prepare Salt
- Make ready Sweet Azuki Paste *Tsubu-an OR Koshi-an
- Make ready Kinako (finely ground Roasted Soy Beans) & Sugar *See ‘Method 5’
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. Enjoy the delicious fresh Ohagi or Botamochi! Ohagi Recipe (Japanese Autumn Dessert Pounded Rice Wrapped with Sweet Bean Paste Botamochi or ohagi is a sweet Japanese confection consisting of glutinous rice stuffed inside a ball of azuki bean paste.
Instructions 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.
The name of this treat consists of two words: bota, which is derived from botan. 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 Generally speaking, the "botamochi" is eaten in spring, while the "ohagi" is eaten in. 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.
So that’s going to wrap it up with this exceptional food ohagi (bota mochi) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
