Ohagi (Bota Mochi)
Ohagi (Bota Mochi)

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, ohagi (bota mochi). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ohagi (Bota Mochi) is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Ohagi (Bota Mochi) is something that I have 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.

To begin with this particular 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 it.

The ingredients needed to make Ohagi (Bota Mochi):
  1. Prepare 2 cups (*180ml cup) Glutenous Short Grain Rice
  2. Get *Note: You can replace 1/2 cup (90ml) of it with regular Short Grain Rice
  3. Get 1 pinch Salt
  4. Make ready Sweet Azuki Paste *Tsubu-an OR Koshi-an
  5. Take Kinako (finely ground Roasted Soy Beans) & Sugar *See ‘Method 5’

Botamochi or ohagi is a sweet Japanese confection consisting of glutinous rice stuffed inside a ball of azuki The name of this treat consists of two words: bota, which is derived from botan, meaning tree. Enjoy the delicious fresh Ohagi or Botamochi! Ohagi Recipe (Japanese Autumn Dessert Pounded Rice Wrapped with Sweet Bean Paste My understanding is bota-mochi is named from botan (name of spring flower/ paeonia), and ohagi is from Rhubarb is correct.

Instructions to make Ohagi (Bota Mochi):
  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). Botamochi is a springtime treat made of sweet rice and sweet azuki bean paste. The rice is soaked for six hours, cooked, and then covered with azuki bean paste to form a ball.

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