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Botamochi and o-hagi are made of sticky rice and sweet tsubuan, 'chunky-style' sweet azuki bean paste.
They are a bit fiddly to make but not difficult, especially if you use one of my favorite cooking helpers, plastic cling film.
You can have Japanese Chestnut Ohagi (sticky rice dumpling) using 5 ingredients and 6 steps. Here is how you cook it.
Ingredients of Japanese Chestnut Ohagi (sticky rice dumpling)
- You need 6 of big chestnuts.
- It's 3 tablespoon of sugar.
- It's 1 pinch of salt.
- You need 1/2 cup of sticky rice.
- Prepare 1 tablespoon of sugar.
Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which made after steaming glutinous rice. These Japanese sweet rice balls are cooked during the higan periods of spring and autumn in Japan, leading to the two different names: Ohagi is named for an autumn flower, and botamochi is named for a spring flower. The recipe uses anko, which is sweet azuki bean paste, as well as walnuts, black sesame seeds, and soybean powder.
Japanese Chestnut Ohagi (sticky rice dumpling) step by step
- Peel chestnuts..
- Cook chestnuts in 1 cup water+3 tablespoon sugar +a pinch of salt for 20 minutes. Dice chestnuts and keep in syrup for a while..
- Cook sticky rice and add 1 tablespoon sugar and crush sticky rice with rolling pin..
- Divide into 4 and make 4 dumplings. Soak bamboo leaves and make like this shape..
- Put chestnuts on rice dumplings and wrap with bamboo leaves..
- Enjoy ⚜️🇯🇵.
The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice. This is the chocolate brown sweet bean filling that is encased in ohagi (glutinous rice cakes), anpan (rolls), dorayaki (mini pancakes), etc. While it is available in cans, it is very easy to make, and economical as well. As desserts go, it's relatively healthy because the main ingredient is azuki bean. My mother-in-law is a Cantonese zongzi (rice dumpling) expert.
