Ohagiおはぎ (Botamochi ぼたもち)

Ohagiおはぎ (Botamochi ぼたもち)

 

Ingredients:

150g mochi gome もち米

150g Japanese short grain rice

300g water

1/4 tsp salt

Kuri kanroni栗甘露煮 (optional)

Red bean paste (made using Pressure cooker)

Kinako powder

Zunda-an (edamame bean paste)

1 cup edamame + sugar + pinch of salt

Method:

1. Zunda-an: Boil edamame in salted water for 5mins. Remove from pods & the thin membrane. Use a food processor to blend edamame, sugar & salt till smooth. Divide paste into 2 portions & keep in fridge for later use

2. Combine both type of rice & rinse till water is almost clear. Drained rice & cook in Pressure Cooker

3. When rice is cooked, transfer rice into a big bowl & pound the rice with rolling pin (wet with water to prevent sticking) till the rice is mostly mashed

4. Divide rice into 10 portions

*Kinako Ohagi: Wrap one kuri kanroni in 40g red bean paste. Then wrap up with one portion of rice & rolled on kinako powder

*Anko Ohagi: Wrap one kuri kanroni in rice. Then wrap up with red bean paste

*Zunda Ohagi: Wrap one kuri kanroni in rice. Then wrap up with Zunda-an