Recipe of Super Quick Homemade Japanese Chestnut Ohagi (sticky rice dumpling)

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, japanese chestnut ohagi (sticky rice dumpling). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Japanese Chestnut Ohagi (sticky rice dumpling) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Japanese Chestnut Ohagi (sticky rice dumpling) is something which I have loved my entire life. They are nice and they look wonderful.

Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice. They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by Japanese sects during both equinoxes. The name, ohagi, came from the autumn flower, hagi (bush clover). sticky rice (mochi-gome) • water • some soy bean powder (kinako) • some sugar • some bean jam (if you use the canned, you might need to microwave it to dehydrate a little) Chestnut rice or Kuri Gohan is a traditional Japanese fall rice recipe. This aromatic chestnut rice with black sesame and a pinch of salt is perfect for fall evenings.

To get started with this recipe, we must prepare a few ingredients. You can cook japanese chestnut ohagi (sticky rice dumpling) using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Japanese Chestnut Ohagi (sticky rice dumpling):

1. Take 6 big chestnuts
2. Get 3 tablespoon sugar
3. Make ready 1 pinch salt
4. Make ready 1/2 cup sticky rice
5. Get 1 tablespoon sugar

Botamochi or Ohagi: Sweet Japanese rice and bean cakes. If this is too much, halve the ingredients. They also freeze very well - see Notes below. My mother-in-law is a Cantonese zongzi (rice dumpling) expert.

Instructions to make Japanese Chestnut Ohagi (sticky rice dumpling):

1. Peel chestnuts.
2. Cook chestnuts in 1 cup water+3 tablespoon sugar +a pinch of salt for 20 minutes. Dice chestnuts and keep in syrup for a while.
3. Cook sticky rice and add 1 tablespoon sugar and crush sticky rice with rolling pin.
4. Divide into 4 and make 4 dumplings. Soak bamboo leaves and make like this shape.
5. Put chestnuts on rice dumplings and wrap with bamboo leaves.
6. Enjoy ⚜️🇯🇵

They also freeze very well - see Notes below. My mother-in-law is a Cantonese zongzi (rice dumpling) expert. She was famous for making the best zongzi in her hometown in Kampar. Since the Zongzi Festival (also called Duanwu Festival, 端午节, Dragon Boat Festival) falls on the fifth month of the Chinese calendar, I decided to make my own rice dumplings, tapping into her expertise and experience of more than half a century! Botamochi or ohagi is a sweet Japanese confection consisting of glutinous rice stuffed inside a ball of azuki bean paste.

So that is going to wrap this up for this special food japanese chestnut ohagi (sticky rice dumpling) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!