Botamochi Recipe (Ohagi) - Japanese Sweet Rice Balls

By No Recipes · 90 min

Ingredients

Instructions

1. Rinse the 160 grams of mochi rice in a strainer until the water runs mostly clear.
2. Put the rice, 1 cup water and 1 tablespoon evaporated cane sugar in a medium saucepan with a lid. Soak for at least 30 minutes, or preferably 1 hour.
3. Bring the pot to a boil over high heat, then reduce to low and cook for 10 minutes.
4. Turn off the heat and let the rice steam, lid on, for another 10 minutes.
5. Dissolve the 1/4 teaspoon salt in 1 cup warm water and set aside.
6. Transfer the rice to a bowl and partly mash it with a spatula until it is sticky but individual grains are still visible.
7. Wearing food-safe gloves, dip your hands in the salted water. Pinch off pieces about the size of a ping pong ball, roll them to remove air pockets, and place on parchment or plastic wrap.
8. Scoop about 1/4 cup of the 450 grams anko into your hand and press it into a round disk.
9. Place a rice ball in the centre of the anko, press the rice in with one hand while turning the ohagi in your other palm, then seal the anko around the rice and shape into an oval patty.

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