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Tsubu-an Ohagi (Botamochi)
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A picture of Tsubu-an Ohagi (Botamochi).

Tsubu-an Ohagi (Botamochi)

cookpad.japan
cookpad.japan @cookpad_jp

This is the ohagi (botamochi) that I often make this time of year.

Adding a little sugar to the rice prevents it from hardening.
You can steam the rice in a rice cooker as usual. If you soak the rice for too long, the glutenous rice will absorb the water and not steam well. Recipe by Puu-tan

This is the ohagi (botamochi) that I often make this time of year.

Adding a little sugar to the rice prevents it from hardening.
You can steam the rice in a rice cooker as usual. If you soak the rice for too long, the glutenous rice will absorb the water and not steam well. Recipe by Puu-tan

Read more

Tsubu-an Ohagi (Botamochi)

cookpad.japan
cookpad.japan @cookpad_jp

This is the ohagi (botamochi) that I often make this time of year.

Adding a little sugar to the rice prevents it from hardening.
You can steam the rice in a rice cooker as usual. If you soak the rice for too long, the glutenous rice will absorb the water and not steam well. Recipe by Puu-tan

This is the ohagi (botamochi) that I often make this time of year.

Adding a little sugar to the rice prevents it from hardening.
You can steam the rice in a rice cooker as usual. If you soak the rice for too long, the glutenous rice will absorb the water and not steam well. Recipe by Puu-tan

Read more
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Ingredients

  1. 350 grams☆ Non-glutinous rice
  2. 360 ml☆ Mochi rice
  3. 500 gramsTsubu-an
  4. 1 tbspSugar
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Steps

  1. 1

    Combine the rice, rinse, soak for about 10 minutes in water filled slightly lower than the regular amount for cooking white rice. Add the sugar to the steamed rice and lightly pound.

    A picture of step 1 of Tsubu-an Ohagi (Botamochi).
  2. 2

    With damp hands, form balls out of 50 g of the mashed rice. Place 40 to 50 g of anko onto a sheet of plastic wrap, spread to a 10 cm circle.

    A picture of step 2 of Tsubu-an Ohagi (Botamochi).
  3. 3

    Wrap the anko around the ball of rice together with the plastic wrap, then form into oblong balls, remove the plastic, then they're ready to serve.

    A picture of step 3 of Tsubu-an Ohagi (Botamochi).
  4. 4

    For tsubu-an, refer to.

    https://cookpad.wasmer.app/us/recipes/143844-tsubushi-an-sweet-simmered-azuki-beans

    A picture of step 4 of Tsubu-an Ohagi (Botamochi).
    Tsubushi-An (Sweet simmered azuki beans)

Linked Recipes

Tsubushi-An (Sweet simmered azuki beans)

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cookpad.japan
cookpad.japan @cookpad_jp
on January 26, 2014 10:15

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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