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Ohagi (Botamochi) Recipe / Japanese Food

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JAPANESE TREND / Japanese Cooking (45) / Japanese Cooking (47)

Ohagi is a rice cake covered with bean jam, soybean flour or ground sesame.
The cake is named after hagi (bush clover), which flowers in the Autumn.
Ohagi is made in the autumnal equinoctial week.
When these cakes are made in the vernal equinoctial week, they are called Botamochi (peony cakes).

My grand-ma, Kimi loved Ohagi and often made a lot of Ohagi.

 




(How to Make Ohagi.)

(Ohagi Image)


Ohagi are Japanese sweet rice balls. These sweet rice balls cooked in the spring equinox are also called botamochi.  

Ingredients:

  • *For Rice Balls:
  • 2 1/2 cup glutious rice (mochi gome)
  • 1/2 cup Japanese rice
  • 3 cup water
  • *For Toppings:
  • 3/4 lb. anko (sweet azuki bean paste)
  • 1/2 cup crushed walnuts and 2 Tbsp sugar, grinded well
  • 3 Tbsp black sesame seeds and 1 1/2 Tbsp sugar, grinded well
  • 1/3 cup kinako (soy bean powder) and 2 Tbsp sugar, mixed

Preparation:

Put both kinds of rice in a bowl and wash with cold water. Drain the rice in a colander and set aside for 30 minutes. Place the rice in a rice cooker and add measured water. Let the rice soak in the water for 30 minutes. Start the cooker. Put prepared toppings, such as anko and sesame seeds, in seperate bowls. When rice is cooked, let it steam for 15 minutes. Mash the rice with wooden pestle until sticky. Wet hands and shape the rice into oval balls. Cover rice balls with different toppings.
*Makes about 32 rice balls


By J.S. on Oct 24, 2009
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。