Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, easy ohagi and botamochi rice cakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for Easy Ohagi and Botamochi Rice Cakes. I made ohagi and botamochi rice cakes easily from plain cooked rice. You can sprinkle on your favourite toppings such as black sesame seeds, ground sesame seeds, aonori seaweed powder, green kinako powder, green tea powder, etc. Easy Ohagi and Botamochi Rice Cakes Recipe by cookpad.japan.
Easy Ohagi and Botamochi Rice Cakes is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Easy Ohagi and Botamochi Rice Cakes is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have easy ohagi and botamochi rice cakes using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Easy Ohagi and Botamochi Rice Cakes:
- Make ready 500 grams ☆Plain cooked rice
- Make ready 3 tbsp ☆Sugar
- Get 2 tbsp ☆Hot water
- Prepare 1 dash ☆Salt
- Prepare 240 grams Sweetened bean paste (Store-bought, divide into 6)
- Take Matcha kinako
- Get 1 tsp Matcha
- Make ready 1 tbsp Kinako
- Make ready 1 tsp Sugar
- Make ready White sesame seeds
- Get 2 tbsp White sesame seeds
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. Cook the sweet rice with a little extra water so that the botamochi will be soft and delicious. There are different stories about the origin of having two names: you can google and find them, but either name is correct to call.
Steps to make Easy Ohagi and Botamochi Rice Cakes:
- Put ingredients marked ☆ in a freezer bag and knead well. Divide into 6 pieces, and form into barrel shaped rice balls.
- Spread bean paste over plastic wrap, and put the rice ball on it. Wrap the rice ball with the bean paste.
- Make 6 ohagi rice cakes covered with the bean paste. Leave 2 of them as they are. Sprinkle matcha kinako powder or white sesame seeds on the others.
- Sprinkle kinako powder on two rice cakes.
- Sprinkle white sesame seeds on two rice cakes.
- It is convenient to use a mold for making barrel shaped rice balls. You can get this from a 100 yen shop.
- These are the variations of this recipe with different toppings.
- Ready to serve and ENJOY!
Cook the sweet rice with a little extra water so that the botamochi will be soft and delicious. There are different stories about the origin of having two names: you can google and find them, but either name is correct to call. Ohagi, which is eaten in the fall, and Botamochi, which is eaten in the spring, both consist of sweet rice, known as "mochi gome," and sweet red bean paste. While both made in the same flower shape, Ohagi is named after the bush clover (hagi), which blooms in fall, while Botamochi is named after the spring blooming peony (botan). Mochi, also known as Japanese rice cake, is one of Japan's favorite foods.
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