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Tsubu-an Ohagi (botamochi) Recipe

Tsubu-an Ohagi (Botamochi) Recipe
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Prepare the ingredients before making Tsubu-an Ohagi (Botamochi) in your home. Then, follow these steps below to serve Tsubu-an Ohagi (Botamochi) for your family or friends.

Ingredients: Tsubu-an Ohagi (Botamochi)

  • 350 grams ☆ Non-glutinous rice
  • 360 ml ☆ Mochi rice
  • 500 grams Tsubu-an
  • 1 tbsp Sugar

How to Make Tsubu-an Ohagi (Botamochi)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Tsubu-an Ohagi (Botamochi) in your home by yourself.

    Step 1
  • Combine the rice, rinse, soak for about 10 minutes in water filled slightly lower than the regular amount for cooking white rice. Add the sugar to the steamed rice and lightly pound.
  • Step 2
  • With damp hands, form balls out of 50 g of the mashed rice. Place 40 to 50 g of anko onto a sheet of plastic wrap, spread to a 10 cm circle.
  • Step 3
  • Wrap the anko around the ball of rice together with the plastic wrap, then form into oblong balls, remove the plastic, then they're ready to serve.
  • Step 4
  • For tsubu-an, refer to.
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