The Japanese pastry is an art in itself, intimately linked to nature, infinitely subtle and delicate. A tasty mixture of glutinous rice and round surrounded anko paste, Ohagi Autumn will Botamochi the Spring equinox .
Small cakes served at tea time, easy to perform in a tropical cuisine off-season.
P o 3 cakes:
10g Japanese rice round grain
30g glutinous rice
40ml water
2 tablespoons red bean paste
powder white sesame
Rinse 2 kinds of rice, drain. Let dry 1 hour.
Put the rice in a saucepan with 40ml water. Cover. Bring to a boil then reduce and simmer until feudoux hear small pops. Remove from heat. Let stand 5 minutes. Remove lid, cover with a cloth and let cool.
wet hands, shape 3 balls the size of a golf ball.
Roll in powdered sesame white.
Moisten cheesecloth (or a sterile gauze). The stretch on the worktop and roll out the red bean paste in the center of a thick layer of 5mm. put a ball in the center and wrap it with cheesecloth. Then fold the cheesecloth, remove the pellet and repeat.
Sprinkle with a little sesame white.
Serve with a light green tea.
Of ohagi greatly appreciated by all generations, which is also preparing for birthday ...
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