Recipe: Tasty Ohagi (Bota Mochi)

Cordelia Hudson
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Recipe: Tasty Ohagi (Bota Mochi)
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Recipe: Tasty Ohagi (Bota Mochi) Delicious, fresh and tasty.

Ohagi (Bota Mochi). 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 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.

Ohagi, otherwise konwn as botamochi, is basically a mochi rice ball wrapped in anko (a kind of Japanese sweet red bean paste).

You can cook Ohagi (Bota Mochi) using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Ohagi (Bota Mochi)

  1. Prepare of (*180ml cup) Glutenous Short Grain Rice.

  2. Prepare of *Note: You can replace 1/2 cup (90ml) of it with regular Short Grain Rice.

  3. It’s of Salt.

  4. It’s of Sweet Azuki Paste *Tsubu-an OR Koshi-an.

  5. You need of Kinako (finely ground Roasted Soy Beans) & Sugar *See ‘Method 5’.

This is the simple traditional way of making them.

Botamochi or ohagi is a sweet Japanese confection consisting of glutinous rice stuffed inside a ball of azuki bean paste.

The name of this treat consists of two words: bota.

My understanding is bota-mochi is named from botan (name of spring flower/ paeonia), and ohagi is from Rhubarb is correct.

Ohagi (Bota Mochi) instructions

  1. 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..

  2. Add 1 pinch Salt and press ‘COOK’ button to start cooking..

  3. 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..

  4. Wet your hands with Water and make 3 x 4cm (or larger) balls, and cover with Sweet Azuki Paste or Kinako Sugar..

  5. 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..

  6. 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..

  7. *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..

You eat Botamochi at the spring equinox and ohagi at the autumn equinox.

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.

Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste).

Saved by shirousagi pepe. Музыка онлайн: Botamochi.

Download ohagi ( botamochi ), japanese confection Photos by motghnit.