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Ohagiおはぎ (Botamochi ぼたもち)
Ingredients:
150g mochi gome もち米
150g Japanese short grain rice
300g water
1/4 tsp salt
Kuri kanroni栗甘露煮 (optional)
Red bean paste (made using Pressure
cooker)
Kinako powder
Zunda-an (edamame bean paste)
1 cup edamame + sugar + pinch of salt
Method:
1. Zunda-an: Boil edamame in salted
water for 5mins. Remove from pods & the thin membrane. Use a food processor
to blend edamame, sugar & salt till smooth. Divide paste into 2 portions
& keep in fridge for later use
2. Combine both type of rice &
rinse till water is almost clear. Drained rice & cook in Pressure Cooker
3. When rice is cooked, transfer rice
into a big bowl & pound the rice with rolling pin (wet with water to
prevent sticking) till the rice is mostly mashed
4. Divide rice into 10 portions
*Kinako Ohagi: Wrap one kuri kanroni in
40g red bean paste. Then wrap up with one portion of rice & rolled on
kinako powder
*Anko Ohagi: Wrap one kuri kanroni in
rice. Then wrap up with red bean paste
*Zunda Ohagi: Wrap one kuri kanroni in
rice. Then wrap up with Zunda-an
