Description
Ohagi (Botamochi) is one of the traditional Japanese sweets that locals eat during autumn and spring. It is made by half-pounding cooked glutinous rice then coating it in sweet red bean paste.
Ingredients
Units
Scale
- 1 1/3 cup (300 g) of Japanese glutinous rice*
- 2–3 tsp sugar, optional
- 1/8 tsp salt, optional
- 2 cups (900 g) anko (sweet bean paste) choose from tsubushian (smooth with chunks), tsubuan (chunky) and koshian (smooth)**
Instructions
- Prepare the rice: Rinse the rice. Add water and soak for exactly 30 minutes.
- Cook the rice: Add water to the ‘sweet rice’ line in your rice cooker. Add the sugar and salt if using. Note: soaked rice should be cooked with a 1:1 ratio. Select the sweet rice option on your rice cooker. Once it beeps, let it sit for another 10 minutes before opening.
- Pound the rice: Have a bowl of water on hand. When ready, remove the rice from the rice cooker and pound with a wooden stick or rolling pin. Dip the end of the stick in water to prevent it from sticking as needed. Pound the rice a few times (about 1/3 of the amount). If adding short grain rice, pound until half the rice is mashed (or to your liking).
- Portion the rice: Lightly wet your hands with the water and scoop up 30-50 grams of rice, roughly mold it into a oval or ball, and place onto a tray. Repeat until you use up all the rice and keep covered with a damp towel or cling wrap to prevent it from drying out.
- Shape ohagi: Scoop up 75 grams of anko and spread it on cling wrap. I recommend a ratio of 40% rice to 60% anko. Then place a piece of rice in the middle. Pick it up with your hands and mold it so the anko wraps around the rice. Unwrap and then place it onto a foil cup or plate. Keep covered. Repeat with remaining pieces.
- Serve: Serve at room temperature and green tea, enjoy!
Notes
- *2 rice cooker cups = 1 1/3 cup US cups
- *can sub 20-25% glutinous rice with Japanese short grain rice if desired
- **250 grams of dry adzuki beans will make enough for 12 servings (rice weighing 50 grams each).
- To store: Ohagi is best stored in a cool place for up to 24 hours. Do not keep it in a warm environment. If keeping for longer, I recommend freezing them rather than placing them into the refrigerator as the rice gets hard. When ready to eat, defrost in the refrigerator overnight or microwave until warmed (warm ohagi is also delicious!).