Recipe of Homemade Japanese Chestnut Ohagi (sticky rice dumpling)
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, How to Make Award-winning Japanese Chestnut Ohagi (sticky rice dumpling). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Japanese Chestnut Ohagi (sticky rice dumpling), 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 Japanese Chestnut Ohagi (sticky rice dumpling) 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 Japanese Chestnut Ohagi (sticky rice dumpling) is 4 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 ingredients. You can cook Japanese Chestnut Ohagi (sticky rice dumpling) using 5 ingredients and 6 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Prepare to make Japanese Chestnut Ohagi (sticky rice dumpling):
- 6 big chestnuts
- 3 tablespoon sugar
- 1 pinch salt
- 1/2 cup sticky rice
- 1 tablespoon sugar
Steps to make Japanese Chestnut Ohagi (sticky rice dumpling)
- 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 ⚜️🇯🇵
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