Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, japanese chestnut ohagi (sticky rice dumpling). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Japanese Chestnut Ohagi (sticky rice dumpling) is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Japanese Chestnut Ohagi (sticky rice dumpling) is something that I have loved my entire life.
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). sticky rice (mochi-gome) β’ water β’ some soy bean powder (kinako) β’ some sugar β’ some bean jam (if you use the canned, you might need to microwave it to dehydrate a little) Chestnut rice or Kuri Gohan is a traditional Japanese fall rice recipe. This aromatic chestnut rice with black sesame and a pinch of salt is perfect for fall evenings.
To get started with this particular recipe, we must first prepare a few components. You can cook japanese chestnut ohagi (sticky rice dumpling) using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Chestnut Ohagi (sticky rice dumpling):
- Make ready 6 big chestnuts
- Get 3 tablespoon sugar
- Get 1 pinch salt
- Prepare 1/2 cup sticky rice
- Prepare 1 tablespoon sugar
Botamochi or Ohagi: Sweet Japanese rice and bean cakes. If this is too much, halve the ingredients. They also freeze very well - see Notes below. My mother-in-law is a Cantonese zongzi (rice dumpling) expert.
Instructions to make Japanese Chestnut Ohagi (sticky rice dumpling):
- 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 βοΈπ―π΅
They also freeze very well - see Notes below. My mother-in-law is a Cantonese zongzi (rice dumpling) expert. She was famous for making the best zongzi in her hometown in Kampar. Since the Zongzi Festival (also called Duanwu Festival, η«―εθ, Dragon Boat Festival) falls on the fifth month of the Chinese calendar, I decided to make my own rice dumplings, tapping into her expertise and experience of more than half a century! Botamochi or ohagi is a sweet Japanese confection consisting of glutinous rice stuffed inside a ball of azuki bean paste.
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