📝 About This Recipe
Botamochi, also known as Ohagi depending on the season, is a beloved Japanese wagashi consisting of tender, partially mashed glutinous rice wrapped in sweet, velvety bean paste or dusted in fragrant powders. These rustic treats symbolize the arrival of spring and autumn, offering a perfect balance of chewy texture and gentle sweetness. Handmade with care, they represent the heart of Japanese home-style confectionery, providing a comforting and wholesome snack that celebrates the natural flavors of grain and legume.
🥗 Ingredients
The Rice Base
- 1.5 cups Glutinous rice (Mochigome) (Short-grain sweet rice)
- 0.5 cups Short-grain white rice (Uruchimai) (Standard Japanese sushi rice)
- 2.2 cups Water (Slightly more than standard rice ratio)
- 1/4 teaspoon Salt (To enhance the sweetness)
Sweet Bean Coating (Tsubuan)
- 300 grams Anko (Sweet Red Bean Paste) (Chunky 'Tsubuan' style is traditional)
Kinako (Soybean Powder) Coating
- 3 tablespoons Kinako (Roasted soybean powder)
- 1 tablespoon Granulated sugar (Adjust to taste)
- 1 pinch Salt
Black Sesame Coating
- 3 tablespoons Black sesame seeds (Toasted and ground)
- 1 tablespoon Granulated sugar
- 1 pinch Salt
👨🍳 Instructions
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1
Combine the glutinous rice and regular white rice in a bowl. Rinse thoroughly under cold water, swirling with your hand, until the water runs mostly clear. Drain well.
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2
Place the drained rice in a rice cooker or a heavy-bottomed pot. Add 2.2 cups of water and the 1/4 teaspoon of salt. Let the rice soak for at least 30 minutes to ensure even cooking.
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3
Cook the rice using the 'sticky rice' or 'white rice' setting on your rice cooker. If using a pot, bring to a boil, then reduce to low heat, cover tightly, and simmer for 15 minutes. Remove from heat and let steam, covered, for another 10 minutes.
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4
While the rice is steaming, prepare your coatings. In one small bowl, mix the Kinako with sugar and a pinch of salt. In another bowl, grind the toasted black sesame seeds with a mortar and pestle until fragrant, then mix with sugar and a pinch of salt.
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5
Transfer the cooked, hot rice to a large mixing bowl or a traditional wooden 'hangiri'. Using a wet wooden mallet or a rolling pin (surikogi), gently pound the rice until it becomes sticky and the grains are partially broken but not completely pulverized. This state is called 'han-goroshi' or 'half-killed'.
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6
Wet your hands with lightly salted water to prevent sticking. Divide the rice into 12 equal-sized balls (about the size of a small lime).
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7
For the Anko-wrapped version: Take 40g of red bean paste and flatten it into a circle on a piece of plastic wrap. Place a rice ball in the center, and use the plastic wrap to help mold the paste around the rice until fully enclosed.
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8
For the Kinako and Sesame versions: Take a rice ball and place about 20g of red bean paste *inside* the rice. Flatten the rice ball, place the bean paste in the center, and pinch the rice around it to seal.
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9
Roll the bean-filled rice balls into the Kinako mixture or the Black Sesame mixture until they are generously and evenly coated.
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10
Arrange the finished Botamochi on a serving platter. If not serving immediately, cover with plastic wrap to prevent the rice from drying out and hardening.
💡 Chef's Tips
Use a mix of glutinous and regular rice; 100% glutinous rice can become too heavy and dense. Keep your hands and tools damp with lightly salted water to handle the sticky rice without frustration. When pounding the rice, aim for 'half-mashed'—you still want to see some individual grain shapes for the authentic rustic texture. If using store-bought Anko, you can briefly heat it in a pan to cook off excess moisture if it feels too soft to mold. Store at room temperature and consume within 24 hours; refrigerating them will cause the rice to become hard and lose its chewiness.
🍽️ Serving Suggestions
Serve with a steaming cup of hot Matcha or Genmaicha (brown rice tea) to balance the sweetness. Pair with a few slices of fresh seasonal fruit like persimmon or pear for a refreshing contrast. Arrange on a dark ceramic plate or a wooden tray to highlight the beautiful natural colors of the coatings. Serve at room temperature for the best texture and flavor profile. For a modern twist, add a tiny dollop of whipped cream or a sprinkle of sea salt on top of the Anko version.