Recipe: Appetizing Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste). Botamochi (also called Ohagi) is a Japanese dish that can be a dessert, snack or a 'meal'. It is sticky rice ball coated with sweet red bean paste. Sakura mochi is a Japanese dessert that is pink like the sakura and is made of sweet glutinous rice and filled with a sweet red bean paste.

Sakura-mochi (Cherry blossom mochi) Dōmyōji flour is made by grinding pre-soaked and steamed mochi rice, and a mochi Nippon Sakura Sweet Selection. The crumbly anko (a paste made from yam) colored the vivid pink of sakura. Sakura mochi - Japanese sweet consisting of sweet pink-colored rice cake (mochi) with a red bean paste (anko) center, wrapped in a pickled cherry blossom (sakura) leaf. You can cook Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

1. Prepare 700 grams of Mochi rice, uncooked.
2. Prepare 90 ml of Regular Japanese white rice, uncooked.
3. You need 360 ml of Water.
4. It's 1 dash of Salt (optional).
5. Prepare 20 grams of Salt preserved sakura.
6. It's 1 of an extremely small amount Red food coloring.
7. Prepare 1 of Koshi-an.

The only place to get authentic Japanese snacks delivered straight from Japan to you. Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi) are eaten during the spring and autumn equinoxes in Japan. The rice balls are formed into the shape of a small cylinder and covered with red bean paste on the outside. Typical "Ohagi" is a kind of sticky rice cake covered by mashed red sweet beans.

Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) step by step

1. Wash the mochiko and white rice together. Mix in food coloring after adding the listed amount of water. Let it sit as-is for 2~3 hours and then cook as you normally would..
2. Rinse the salted cherry blossoms quickly in water, soak for a little while and mince. They'll taste better if there's still a little salt on them..
3. Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred)..
4. You can evenly divide the rice if you pack it into a sushi mold. Mold into barrel-shaped balls after dividing it..
5. Thinly and evenly spread out a ball of koshi-an on top of plastic wrap, and place the rice on top. Use the plastic wrap to wrap the rice in the koshi-an, and shape..
6. Remove the plastic wrap, arrange on serving plates, and enjoy..

Sakura-mochi is also a rice cake with slight Sakura flavor on the salty Sakura leaf & flower (they are eatable) Cherry blossom season will come soon and we have a special custome to see the blossoms and enjoy. Ohagi (Japanese Sweet Rice with Adzuki Paste). Ohagi is a traditional Japanese sweet that is still popular today. It is made from rice and beans and enjoyed at special occasions, and also as an everyday snack. Matcha (green tea powder) Ohagi is a modern version of.