Ohagi (Botamochi) Sweet Rice Balls
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Ohagi (Botamochi) Sweet Rice Balls
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Sweet Rice
- 150 g mochigome sweet glutinous rice
- 175 ml cold water plus extra for washing and soaking
- 2 tsp caster sugar
- 1 pinch salt
Toppings
- 320 g red bean paste chunky "tsubuan" for ohagi or smooth "koshian" for botamochi
- 1 tbsp roasted soybean powder (kinako) (kinako)
- 1 tbsp sugar
- 1 pinch salt
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Instructions
- Measure out 150 g mochigome into a sieve and place it over a bowl. Fill the bowl with water, wash the rice and drain. Repeat 3 times to clean and remove the excess starch.
- Fill the bowl with cold water until the rice is submerged and soak for 30 minutes.
- Drain the water and let the rice dry for 5 minutes.
- Transfer to a heavy pot (or rice cooker) and add 175 ml cold water.
- Place a lid on and bring to a boil over medium heat. Once it starts to boil, set a timer for 30 seconds. Reduce the heat to medium-low and set a timer for 2 minutes. After 2 minutes, reduce the heat to low and simmer for 5 minutes. (If you are using a rice cooker, use the regular rice setting.)
- Blast the heat on high for 10 seconds and then turn off. Leave the rice to steam on the warm stove for 15 minutes. Do not remove the lid before this.
- While you wait for the rice to steam, roll 320 g red bean paste into balls. Lightly dampen your hands to stop it from sticking and divide into 50g balls for the anko coating and 30g balls for the kinako coating. Cover and store in the fridge until it's time to assemble.
- Mix 1 tbsp roasted soybean powder (kinako), 1 tbsp sugar and 1 pinch salt in a bowl until well combined and set aside for later.
- Once 15 minutes have passed, remove the lid from the pot of rice and mix in 2 tsp caster sugar and 1 pinch salt. Continue to mix until the rice is half crushed.
- Transfer to a wide container to help it cool quicker and cover with plastic wrap touching the surface to stop it from drying out.
- Once cool to the touch, divide the rice into balls. The anko coated ohagi uses 30g whereas the kinako ones use 50g. This recipe makes 4 of each.
- To make the anko coated ohagi, use lightly dampened hands (or plastic wrap) to press the 50g anko into a flat circle. Place the rice in the middle and wrap it, it's okay if it doesn't wrap completely as this will be hidden underneath.
- For the kinako ohagi, press the 50g rice ball into a flat circle. I recommend using plastic wrap since it's quite sticky, but slighly dampened hands also work. Place the 30g anko in the middle and wrap the rice around it.
- Once sealed, roll the anko-filled rice in the kinako mixture.
- Repeat until all the anko and rice is used up.
- Enjoy!
Notes
- Best kept at room temperature and eaten within a few hours.
- If you don't plan to eat them within a few hours, wrap individually and freeze for up to one month.
- Thaw at room temperature for 2 hours or in the microwave for 1-2 minutes on a low setting (approx 200W).
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