We are making Japanese autumn dessert, Ohagi also known as Botamochi in spring. The pounded rice is still soft. Enjoy the delicious fresh Ohagi or Botamochi!
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Time for cooking sweet rice is not included in cook time. |
| Servings |
pieces (3 sets)
|
| Translator | Get Francis Mug |
|
Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Rice
180 ml Sweet Rice (Glutinous Rice) 200 ml Water
Filling and Toppings
240 g Red Bean Paste 1 set = 80g (40g+20g+20g) | 2.8 oz (1.4 oz+0.7 oz+0.7 oz) 2 tbsp Kinako roasted soybean flour 1 tbsp Sugar 2 tbsp Ground Black Sesame Seeds 1 tbsp Sugar
Other Ingredients
Salt
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's make the toppings. Combine the kinako, soy bean powder and sugar and mix it thoroughly.
- Then, do the same combining the black sesame seeds and sugar.
- Next, wet your hands with salt water to prepare the anko, sweet bean paste.
- For the anko botamochi, spoon the anko into your hand and shape it into the size of a ping-pong ball. For the kinako and sesame ones, shape the anko into half the size of a ping pong ball.
- And now, let’s make the botamochi. Cook the sweet rice with a little extra water and remove the inner cooking pan from the rice cooker.
- Dampen a surikogi pestle with weak salt water and also wet the inside of a bowl to prevent the mochi from sticking.
- Then, pound the sweet rice with the pestle until the size of the grains almost halves. Be careful not to damage the inner cooking pan.
- Place the sweet rice into the bowl.
- Wet your hands with the salt water and shape a handful of the rice into the size of a ping pong ball.
- Repeat the process and make another rice ball. This size of the rice balls will be used for the soy bean and sesame botamochi.
- Next, make another ball half the size of a ping pong ball.
- This will be used for the anko botamochi.
- Now, let’s make 3 kinds of botamochi. Shape the large anko ball into a flat circle.
- Then, place the small rice ball onto it and gather the anko up to the center, completely covering the rice.
- Adjust the shape and place it onto a plate.
- Next, wet your hand with the salt water and squeeze one of the large rice balls several time to make it easier to wrap the anko.
- Shape the rice into a round sheet.
- Then, place the small anko onto it.
- Gather the rice up to the center around the anko, wrapping it completely.
- Adjust the shape and place it onto the kinako topping. Cover it completely.
- Now, wet your hands, repeat the process and wrap the small anko with the rice sheet.
- Place the botamochi onto the sesame topping and cover it completely.
- Finally, place the kinako and the sasame botamochi onto the plate.
How to Cook Sweet Rice
- Rinse 180ml sweet rice, soak it in 200ml water for 30 minutes and turn on the rice cooker.
Recipe Notes
If the anko is too soft, microwave it without plastic wrap to reduce the excess liquid. On the other hand, if it’s too firm and dry, add some of the reserved azuki broth or hot water and mix again.
Cook the sweet rice with a little extra water so that the botamochi will be soft and delicious.
To make the sweet red bean paste from scratch, check out our Ogura Butter Sandwich recipe.
