Recipe: Perfect Easy 3-Color Ohagi

Recipe: Perfect Easy 3-Color Ohagi Delicious, fresh and tasty.

Easy 3-Color Ohagi. A big THANK YOU! to TheApparatCreator. Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year. One of the unique features of Ohagi (Botamochi) is the noticeable rice texture when you bite into it.

Ohagi and Botamochi are very popular because of their rich, sweet taste.

But they also come in two varieties that you should be aware of before you.

This ohagi recipe provides instructions for making traditional Japanese desserts/sweets out of azuki red beans and mochi rice cakes.

You can have Easy 3-Color Ohagi using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Easy 3-Color Ohagi

1. It’s of Mochi rice.

2. It’s of Water.

3. Prepare of Salt.

4. It’s of Readymade tsubu-an (chunky sweet bean paste) and koshi-an (smooth sweet bean paste).

5. Prepare of ◆Kinako.

6. It’s of ◆Sugar.

7. It’s of ◆Salt.

8. It’s of ☆Black sesame seeds.

9. It’s of ☆Sugar.

Commonly enjoyed in Japan during the autumn equinox or during O-bon (a festival for honouring the spirits of one's ancestors), ohagi are made with glutinous mochi rice.

This is the simple traditional way of making them.

As a finishing touch, you can cover them with various ingredients such as sesame seeds and matcha powder.

Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice.

Easy 3-Color Ohagi instructions

1. Rinse the rice, drain and put into a pot. Add the specified amount of water, and leave to soak for about 20 minutes..

2. While the rice is soaking… Mix the ingredients marked ◆ together to make the kinako coating for the ohagi..

3. Make the black sesame coating… Grind up the black sesame seeds well in a grinding bowl (suribachi). Add the sugar marked ☆ and mix well. (You can use pre-ground sesame seeds instead!).

4. If the storebought anko (sweet bean paste) you are using is loose or watery, heat up in a pan to evaporae the moisture, and leave to cool. You should have about 200 g of anko after the moisture has evaporated..

5. Cover the rice pot with a lid and start heating over high heat. When it comes to a boil, turn the heat down immediately to very low, and cook for 12 minutes. Turn off the heat, and leave the rice to steam and rest for 10 minutes..

6. Sprinkle in the salt and mix well. Use a moistened pestle or rolling pin to partially crush the rice. You should still see some rice grains in the mashed up rice..

7. Moisten your hands, and form 6 dumplings with the mashed rice..

8. For regular ohagi: Form the dumplings into oval shapes, and cover with anko (sweet bean paste). (This is easy if you spread the anko on a piece of plastic wrap, place the rice dumpling on top and then wrap the anko around it.).

9. Make the kinako ohagi: Flatten out one of the rice dumplings on a moistened palm, add 1 tablespoon of anko in the middle, wrap the rice around it, and coat the dumpling with the kinako mixture from step 2..

10. Make the black sesame ohagi: Add 2 teaspoons of the ground sesame mixture from step 3 to the remaining anko. Wrap it in the rice as with the kinako ohagi, and coat the dumpling with the remaining black sesame mix..

11. Line them up on a plate, and the 3-colored ohagi are complete! Optionally mix in some ground sesame seeds into the anko for the black sesame ohagi..

They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by Japanese sects during both equinoxes.

The name, ohagi, came from the autumn flower, hagi (bush clover).

The Ohagi (Formerly known as the White Smiley Tree) is a monster type of the game Monster Box.

At spawning, it bursts out from the Monster Box all at once, landing on the ground which then the tree fixes itself to.

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