Ohagi (Bota Mochi)
Ohagi (Bota Mochi)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, ohagi (bota mochi). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Ohagi (Bota Mochi) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Ohagi (Bota Mochi) is something that I have loved my whole life. They are nice and they look fantastic.

Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice. 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). Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year.

To get started with this particular recipe, we have to prepare a few ingredients. You can have ohagi (bota mochi) using 5 ingredients and 7 steps. Here is how you can achieve that.

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

Enjoy the delicious fresh Ohagi or Botamochi! Ohagi (Bota Mochi) This food is called 'Ohagi' in Japan. There is an almost identical food called 'Bota Mochi'. During the equinoctial weeks in Spring and Autumn, this food is traditionally prepared.

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.

There is an almost identical food called 'Bota Mochi'. During the equinoctial weeks in Spring and Autumn, this food is traditionally prepared. A Poetic Treat Called Ohagi (aka Botamochi) Though many of them would deny it, the Japanese are notorious sweet-eaters who indulge in a multitude of cakes, most often during teatime. The week starts three days before the equinox and ends three days after the equinox. Ohagi and Botamochi are traditional Japanese sweet dumplings for Higan, a public holiday in Japan.

So that’s going to wrap this up for this special food ohagi (bota mochi) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!