Ohagi (Bota Mochi)
Ohagi (Bota Mochi)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ohagi (bota mochi). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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). One of the unique features of Ohagi (Botamochi) is the noticeable rice texture when you bite into it.

Ohagi (Bota Mochi) is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Ohagi (Bota Mochi) is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started 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 cook that.

The ingredients needed to make Ohagi (Bota Mochi):
  1. Get 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. Take 1 pinch Salt
  4. Make ready Sweet Azuki Paste *Tsubu-an OR Koshi-an
  5. Make ready Kinako (finely ground Roasted Soy Beans) & Sugar *See ‘Method 5’

Cook the sweet rice with a little extra water and remove the inner cooking pan from the rice cooker. 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. This food is called 'Ohagi' in Japan. There is an almost identical food called 'Bota Mochi'.

Steps 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.

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. It is basically a ball of slightly pounded glutenous rice covered with Sweet Azuki Paste. The week starts three days before the equinox and ends three days after the equinox.

So that’s going to wrap it up with this exceptional food ohagi (bota mochi) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!