Steps to Prepare Super Quick Homemade Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)
Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Ultimate Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste). It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can have Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) using 7 ingredients and 6 steps. Here is how you can achieve that.
I added salt preserved cherry blossoms and dyed the rice pink with red food coloring to the usual ohagi. The fragrance of the cherry blossoms makes them delicious, and they were a hit!
This is my own way of making ohagi, but feel free to use this recipe as reference and the ohagi the way you're used to. By the way, my kids like ohagi more than sakura mochi (since ohagi has more bean paste). The cherry blossoms make these feel very elegant, so they'll be happily received as a gift. Recipe by miyuki12
Ingredients and spices that need to be Take to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste):
- 700 grams Mochi rice, uncooked
- 90 ml Regular Japanese white rice, uncooked
- 360 ml Water
- 1 dash Salt (optional)
- 20 grams Salt preserved sakura
- 1 an extremely small amount Red food coloring
- 1 Koshi-an
Steps to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)
- Wash the mochiko and white rice together. Mix in food coloring after adding the listed amount of water. Let it sit as-is for 2~3 hours and then cook as you normally would.
- Rinse the salted cherry blossoms quickly in water, soak for a little while and mince. They'll taste better if there's still a little salt on them.
- Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred).
- You can evenly divide the rice if you pack it into a sushi mold. Mold into barrel-shaped balls after dividing it.
- Thinly and evenly spread out a ball of koshi-an on top of plastic wrap, and place the rice on top. Use the plastic wrap to wrap the rice in the koshi-an, and shape.
- Remove the plastic wrap, arrange on serving plates, and enjoy.
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