Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, japanese chestnut ohagi (sticky rice dumpling). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Japanese Chestnut Ohagi (sticky rice dumpling) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Japanese Chestnut Ohagi (sticky rice dumpling) is something that I have loved my whole life.

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. See recipes for Japanese Chestnut Ohagi (sticky rice dumpling) too. Botamochi and o-hagi are made of sticky rice and sweet tsubuan, 'chunky-style' sweet azuki bean paste.

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

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

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

The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice. These Japanese sweet rice balls are cooked during the higan periods of spring and autumn in Japan, leading to the two different names: Ohagi is named for an autumn flower, and botamochi is named for a spring flower. The recipe uses anko, which is sweet azuki bean paste, as well as walnuts, black sesame seeds, and soybean powder. Botamochi or ohagi is a sweet Japanese confection consisting of glutinous rice stuffed inside a ball of azuki bean paste.

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 ⚜️🇯🇵

The recipe uses anko, which is sweet azuki bean paste, as well as walnuts, black sesame seeds, and soybean powder. Botamochi or ohagi is a sweet Japanese confection consisting of glutinous rice stuffed inside a ball of azuki bean paste. The name of this treat consists of two words: bota, which is derived from botan, meaning tree peony, and mochi, meaning sticky, pounded rice. The shape of botamochi is supposed to resemble a tree peony flower. My mother-in-law is a Cantonese zongzi (rice dumpling) expert.

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