Hi, Tanuki!
Are you still with us?
Here's a recipe found in the classic
Aveline Kushi's Complete Guide to Macrobiotic Cooking: For Health, Harmony, and Peace By Aveline Kushi with Alex Jack:
~ Ohagi ~
Ohagi are balls of lightly pounded
sweet rice coated with nuts, seeds, or pureed beans or vegetables. Ohagi are simpler to prepare than mochi. They make a delicious snack, attractive picnic fare, or delectable party treat.
2 cups sweet rice
1 1/2 cups spring water per cup of rice
Pinch of
sea salt per cup of rice
Prepare the rice as in the pressure-cooked basic brown rice recipe on page 51. Pound after cooking as in making mochi, but only until the grains are half broken. This takes about 20 minutes or more. Form the dough into small balls and roll in various coatings. My favorites include ground
sesame seeds, ground roasted walnuts,
azuki beans with a little
rice syrup, pureed [url="http://www.simply-natural.biz/chestnuts.php"]chestnuts[/URL, kinako soy flour, and squash puree. Arrange the different rice balls attractively on a tray or platter and serve.
Chestnut Puree
2 cups dried chestnuts
5 cups spring water
Pinch of sea salt
Wash chestnuts and dry-roast in a skillet over low heat for several minutes. Stir constantly to ensure even roasting. Remove and place in a
pressure cooker. Add the water and salt and pressure-cook for about 40 to 50 minutes. Mash or grind in a hand food mill until smooth and creamy.
Variation: One tablespoon of the chestnut puree may be wrapped around a teaspoon of cooked mochi dough to make chestnut ohagis. The puree may also be put in different molds to make nice shapes and be decorated with seeds, nuts, and vegetable slices. Instead of roasting, chestnuts may be soaked overnight or for several hours. They become very sweet this way.
Do you know how to make mochi?
Thank you, very much.
Please enjoy and be well.
Bruce Paine