Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, ohagi (bota mochi). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Ohagi (Bota Mochi) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Ohagi (Bota Mochi) is something that I’ve loved my whole life.
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. They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday.
To begin with this recipe, we must prepare a few components. You can have 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 2 cups (*180ml cup) Glutenous Short Grain Rice
- Take *Note: You can replace 1/2 cup (90ml) of it with regular Short Grain Rice
- Prepare 1 pinch Salt
- Make ready Sweet Azuki Paste *Tsubu-an OR Koshi-an
- Get Kinako (finely ground Roasted Soy Beans) & Sugar *See ‘Method 5’
Ohagi and Botamochi are traditional Japanese sweet dumplings for Higan, a public holiday in Japan. Higan happens in spring around the vernal equinox and in autumn. 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. My understanding is bota-mochi is named from botan (name of spring flower/ paeonia), and ohagi is from Rhubarb is correct.
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.
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. 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. Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste).
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