Ohagi Recipe (Japanese Autumn Dessert Pounded Rice Wrapped with Sweet Bean Paste | Botamochi)

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!

Ohagi (Japanese Pounded Rice Dessert | Botamochi)
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Course Dessert
Cuisine Japanese
Servings
pieces (3 sets)
Course Dessert
Cuisine Japanese
Servings
pieces (3 sets)
Votes: 0
Rating: 0
You:
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Add to Meal Plan
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Ingredients
Rice
Filling and Toppings
  • 240g Red Bean Paste1 set = 80g (40g+20g+20g) | 2.8 oz (1.4 oz+0.7 oz+0.7 oz)
  • 2tbsp Kinakoroasted soybean flour
  • 1tbsp Sugar
  • 2tbsp Ground Black Sesame Seeds
  • 1tbsp Sugar
Other Ingredients
  • Salt
* The ingredients contain Amazon affiliate links.
Instructions
  1. First, let's make the toppings. Combine the kinako, soy bean powder and sugar and mix it thoroughly.
  2. Then, do the same combining the black sesame seeds and sugar.
  3. Next, wet your hands with salt water to prepare the anko, sweet bean paste.
  4. 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.
  5. 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.
  6. Dampen a surikogi pestle with weak salt water and also wet the inside of a bowl to prevent the mochi from sticking.
  7. 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.
  8. Place the sweet rice into the bowl.
  9. Wet your hands with the salt water and shape a handful of the rice into the size of a ping pong ball.
  10. Repeat the process and make another rice ball. This size of the rice balls will be used for the soy bean and sesame botamochi.
  11. Next, make another ball half the size of a ping pong ball.
  12. This will be used for the anko botamochi.
  13. Now, let’s make 3 kinds of botamochi. Shape the large anko ball into a flat circle.
  14. Then, place the small rice ball onto it and gather the anko up to the center, completely covering the rice.
  15. Adjust the shape and place it onto a plate.
  16. 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.
  17. Shape the rice into a round sheet.
  18. Then, place the small anko onto it.
  19. Gather the rice up to the center around the anko, wrapping it completely.
  20. Adjust the shape and place it onto the kinako topping. Cover it completely.
  21. Now, wet your hands, repeat the process and wrap the small anko with the rice sheet.
  22. Place the botamochi onto the sesame topping and cover it completely.
  23. Finally, place the kinako and the sasame botamochi onto the plate.
How to Cook Sweet Rice
  1. 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.

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Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.

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