Recipe: Appetizing Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

Recipe: Appetizing Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) Delicious, fresh and tasty.

Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste). Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi) are eaten during the spring and autumn equinoxes in Japan. The rice balls are formed into the shape of a small cylinder and covered with red bean paste on the outside. Cherry-Blossom Viewing Sweets Botamochi/Ohagi 【Japanese Traditional Wagashi】.

Sakura mochi is a Japanese dessert that is pink like the sakura and is made of sweet glutinous rice and filled with a sweet red bean paste.

Making the sweet glutinous mochi (rice cake).

Two shortcuts can be used for making sakura mochi to minimize preparation time.

You can cook Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

1. Prepare 700 grams of Mochi rice, uncooked.

2. Prepare 90 ml of Regular Japanese white rice, uncooked.

3. Prepare 360 ml of Water.

4. It’s 1 dash of Salt (optional).

5. You need 20 grams of Salt preserved sakura.

6. You need 1 of an extremely small amount Red food coloring.

7. You need 1 of Koshi-an.

Sticky Rice Cake with Red Bean Paste Recipe with step-by-step pictures and video - Sweet and fresh.

Typical "Ohagi" is a kind of sticky rice cake covered by mashed red sweet beans.

Sakura-mochi is also a rice cake with slight Sakura flavor on the salty Sakura leaf & flower (they are eatable) I know "sweet rice" seems a bit weird and it is quite unfamiliar with you from other countries, but these are.

The pounded rice is still soft.

Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) instructions

1. Wash the mochiko and white rice together. Mix in food coloring after adding the listed amount of water. Let it sit as-is for 2~3 hours and then cook as you normally would..

2. Rinse the salted cherry blossoms quickly in water, soak for a little while and mince. Theyll taste better if there's still a little salt on them..

3. Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred)..

4. You can evenly divide the rice if you pack it into a sushi mold. Mold into barrel-shaped balls after dividing it..

5. Thinly and evenly spread out a ball of koshi-an on top of plastic wrap, and place the rice on top. Use the plastic wrap to wrap the rice in the koshi-an, and shape..

6. Remove the plastic wrap, arrange on serving plates, and enjoy..

Enjoy the delicious fresh Ohagi or Botamochi!

Time for cooking sweet rice is not included in cook time.

Instead of sweet bean paste, the soft mochi has a melty chocolate filling.

The sakura flavored mochi chocolate is inspired by sakura mochi.

Scarica subito la foto Ohagi Rice Cake Covered With Sweet Red Bean Paste Traditional Japanese Sacred Food.