Steps to Prepare Favorite Spring Botamochi and Autumn Ohagi

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Before you jump to Spring Botamochi and Autumn Ohagi recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Choice.

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We hope you got insight from reading it, now lets go back to spring botamochi and autumn ohagi recipe. You can cook spring botamochi and autumn ohagi using 4 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook Spring Botamochi and Autumn Ohagi:

1. Get 300 ml of mochi rice.
2. Prepare 100 ml of white rice.
3. You need 1/2 tsp of salt.
4. You need of Tsubu-an (sweet chunky azuki bean paste).

Steps to make Spring Botamochi and Autumn Ohagi:

1. Prepare your tsubu-an (see this recipe for my homemade tsubu-an: https://cookpad.com/en/recipes/148675) https://cookpad.com/us/recipes/148675-the-ultimate-anko-paste-tsubu-an.
2. Combine the mochi rice and white rice and rinse it. Add the rice to a rice cooker with the same amount of water as cooking regular white rice. Leave the rice to soak for 30 minutes then cook as usual. Steam for another 10 minutes..
3. Transfer the rice to a bowl. Using a wettened wooden pestle, half-mash the rice..
4. Using wet hands, shape the rice into the amount of botamochi and ohagi that you would like to make. Shape the tsubu-an into the same sizes..
5. Pick up the balls of tsubu-an and flatten them in the palm of your hand. Add a ball of mochi rice on top. Wrap the tsubu-an around the rice whilst perfecting the circular shape..
6. And the ohagi are done. For bigger ohagi it's better that the tsubu-an doesn't stretch all the way around. The plate won't get as dirty and the ohagi will be easier to pick up..
7. How to make 3 kinako ohagi: Combine 2 tablespoons kinako and 3/4 to 1 tablespoon sugar in a small bowl..
8. How to make 3 sesame ohagi: Ground black sesame seeds: 2 tablespoons Sugar: 3/4-1 tablespoon Combine the sesame seeds and sugar in a small bowl..
9. Make the rice balls very large, about 1.5 times the size of the ones in step 4. Make the balls of tsubuan half the size of the ones in step 4..
10. Place a rice ball on top of a sheet of cling film and flatten it out to around 10 cm diameter. Place a ball of tsubu-an on top..
11. Gather up the wrap and use it to shape ohagi into a ball..
12. Place the balls into a dish of either the kinako mixture or the sesame mixture and roll them around until completely coated. Done!.
13. The center should look like this..
14. You can keep leftover ohagi in the freezer. Please freeze them while they are still soft. If you don't defrost them in the microwave they will stay soft..

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