Best Advice to Producing Perfect Japanese Chestnut Ohagi (sticky rice dumpling)
Hoping to eat Japanese Chestnut Ohagi (sticky rice dumpling) a luxurious restaurant's, but for a few causes are not able to go to restaurants. This page gonna guide you with helpful procedures on cooking a Japanese Chestnut Ohagi (sticky rice dumpling) like a famous chef made.
We hope you got insight from reading it, now let's go back to japanese chestnut ohagi (sticky rice dumpling) recipe. To cook japanese chestnut ohagi (sticky rice dumpling) you need 5 ingredients and 6 steps. Here is how you cook it.
To cook an extraordinary Japanese Chestnut Ohagi (sticky rice dumpling), below are the ingridients needed:
- Provide 6 of big chestnuts.
- Use 3 tablespoon of sugar.
- Provide 1 pinch of salt.
- Prepare 1/2 cup of sticky rice.
- Provide 1 tablespoon of sugar.
After preparing the ingridients, now you are good to cook your tasty Japanese Chestnut Ohagi (sticky rice dumpling) by following the procedures below:
- Peel chestnuts..
- 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..
- Cook sticky rice and add 1 tablespoon sugar and crush sticky rice with rolling pin..
- Divide into 4 and make 4 dumplings. Soak bamboo leaves and make like this shape..
- Put chestnuts on rice dumplings and wrap with bamboo leaves..
- Enjoy ⚜️🇯🇵.
During the equinoctial weeks in Spring and Autumn, this. However, I like to include in the recipe as it has a strong contrast to the meaty flavor of the pork and the sticky texture of the glutinous rice. You can roast them briefly before using it to wrap the rice dumpling. Lightly toast them before using it to wrap. Botamochi or Ohagi: Sweet Japanese rice and bean cakes.
Recipe : Japanese Chestnut Ohagi (sticky rice dumpling)
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Simple tips to make Japanese Chestnut Ohagi (sticky rice dumpling)
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