Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, japanese chestnut ohagi (sticky rice dumpling). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Japanese Chestnut Ohagi (sticky rice dumpling) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Japanese Chestnut Ohagi (sticky rice dumpling) is something that I’ve loved my whole life.
Higan happens in spring around the vernal equinox and in autumn around the autumn equinox. This is why there are two different names for these traditional Japanese "wagashi," or delicious Japanese confections. Ohagi (Botacmochi) are often made with only glutinous rice (sweet rice). However, I do not recommend using just glutinous rice as these sweet rice balls get cold or less "fresh", the texture will become hard and not so chewy.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have japanese chestnut ohagi (sticky rice dumpling) using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Japanese Chestnut Ohagi (sticky rice dumpling):
- Get 6 big chestnuts
- Get 3 tablespoon sugar
- Take 1 pinch salt
- Make ready 1/2 cup sticky rice
- Get 1 tablespoon sugar
They are packed in vacuum bags to preserve their taste, and we recommend frozen storage. Service period：From early October to late May 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. Zongzi, the Chinese equivalent of the Japanese chimaki, is a sticky rice dumpling.
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 ⚜️🇯🇵
The recipe uses anko, which is sweet azuki bean paste, as well as walnuts, black sesame seeds, and soybean powder. Zongzi, the Chinese equivalent of the Japanese chimaki, is a sticky rice dumpling. Dango 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 is made after steaming glutinous rice. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)).
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