Wagashi are traditional Japanese confections that are often served with green tea, especially the types made of mochi, anko and fruits. Wagashi are typically made from plant-based ingredients.
Source by Wikipedia
Ohagi (Botamochi) おはぎ (ぼたもち)
Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls are offered to one’s ancestors and eaten during the spring and autumn equinoxes in Japan. They are called Botamochi in spring and Ohagi in autumn.
In autumn, they are called Ohagi (おはぎ), named after the autumn flower, hagi (萩 bush clover).
In spring, they are called Botamochi (ぼたもち), named after the spring flower, botan (牡丹 peony).
Mochigome/ Glutinous rice
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia
Uruchimai/ Japanese short-grain rice
Japanese rice, or uruchimai, is the staple of the Japanese diet and consists of short translucent grains.
Black Sesame Seeds
According to Dr. Rupali Dutta, Chief Nutritionist, SmartCooky, “Black sesame seeds are a good source of energy due to the high-fat content. They contain healthy fats like polyunsaturated fatty acids and Omega-6. They also contain fiber, iron, calcium, magnesium, and phosphorus.”
Source by food.ndtv.com
Kinako (Soybean flour)
Kinako, also known as roasted soybean flour, is a product commonly used in Japanese cuisine. In English, it is usually called “roasted soy flour”. More precisely it is “roasted whole soy flour”. Usage of the word kinako appeared in cookbooks from the late Muromachi period. Kinako means “yellow flour” in Japanese
Source by Wikipedia
Anko (Red Bean Paste)
Tools & Equipment:
Recipe by justonecookbook
For Making Ohagi (Botamochi)
- 2 rice cooker cups sweet rice/glutinous rice (Mochigome)
- 1 rice cooker cup uncooked Japanese short-grain rice
- 1 tsp kosher/sea salt
For Black Sesame Coating
- 6 Tbsp toasted black sesame seeds
- 2 Tbsp sugar
- Gather all the ingredients. For an easy transfer, I use aluminum cup liners to hold Ohagi (Botamochi).
To Prepare the Rice
- Combine the glutinous rice and rice together in a large bowl and rinse the rice a few times.
- Use your fingers to gently wash the rice in a circular motion for 10-15 seconds. Repeat this process 1-2 times. Add water and discard the water. Repeat this process 1-2 times. When the water is almost clear, drain well.