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Before you jump to Spring Botamochi and Autumn Ohagi recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are these days being given more attention than ever before and there are many reasons for this. The overall economy is impacted by the number of individuals who are dealing with health conditions such as high blood pressure, which is directly related to poor eating habits. There are more and more campaigns to try to get people to adopt a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make some minor changes that can start to make a positive impact to our daily eating habits.
One way to address this to begin seeing some results is to understand that you do not have to alter everything right away or that you need to altogether do away with certain foods from your diet. It’s not a bad idea if you wish to make major changes, but the most vital thing is to bit by bit switch to making healthier eating selections. Sooner or later, you will see that you actually prefer to ingest healthy foods after you have eaten that way for a while. Over time, your eating habits will change and your new eating habits will totally replace the way you ate before.
Obviously, it’s not hard to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to spring botamochi and autumn ohagi recipe. You can have spring botamochi and autumn ohagi using 4 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to cook Spring Botamochi and Autumn Ohagi:
- Get 300 ml mochi rice
- Take 100 ml white rice
- Prepare 1/2 tsp salt
- Take Tsubu-an (sweet chunky azuki bean paste)
Steps to make Spring Botamochi and Autumn Ohagi:
- Prepare your tsubu-an (see this recipe for my homemade tsubu-an: https://cookpad.com/en/recipes/148675) - - https://cookpad.com/us/recipes/148675-the-ultimate-anko-paste-tsubu-an
- Combine the mochi rice and white rice and rinse it. Add the rice to a rice cooker with the same amount of water as cooking regular white rice. Leave the rice to soak for 30 minutes then cook as usual. Steam for another 10 minutes.
- Transfer the rice to a bowl. Using a wettened wooden pestle, half-mash the rice.
- Using wet hands, shape the rice into the amount of botamochi and ohagi that you would like to make. Shape the tsubu-an into the same sizes.
- Pick up the balls of tsubu-an and flatten them in the palm of your hand. Add a ball of mochi rice on top. Wrap the tsubu-an around the rice whilst perfecting the circular shape.
- And the ohagi are done. For bigger ohagi it's better that the tsubu-an doesn't stretch all the way around. The plate won't get as dirty and the ohagi will be easier to pick up.
- How to make 3 kinako ohagi: Combine 2 tablespoons kinako and 3/4 to 1 tablespoon sugar in a small bowl.
- How to make 3 sesame ohagi: Ground black sesame seeds: 2 tablespoons Sugar: 3/4-1 tablespoon Combine the sesame seeds and sugar in a small bowl.
- Make the rice balls very large, about 1.5 times the size of the ones in step 4. Make the balls of tsubuan half the size of the ones in step 4.
- Place a rice ball on top of a sheet of cling film and flatten it out to around 10 cm diameter. Place a ball of tsubu-an on top.
- Gather up the wrap and use it to shape ohagi into a ball.
- Place the balls into a dish of either the kinako mixture or the sesame mixture and roll them around until completely coated. Done!
- The center should look like this.
- You can keep leftover ohagi in the freezer. Please freeze them while they are still soft. If you don't defrost them in the microwave they will stay soft.
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