This cookie is set by GDPR Cookie Consent plugin. These cookies ensure basic functionalities and security features of the website, anonymously. Therefore, it’s best to keep some coating and reapply it right before serving.Necessary cookies are absolutely essential for the website to function properly. This happens because the moisture in the rice is released to the coating. Within 10-15 minutes after you coat the rice balls with black sesame seeds and soybean flour, you will notice the color of those Ohagi (Botamochi) get darker and spotty. Save and Reapply Black Sesame and Soybean Flour I’ve tried using my bare hand instead of plastic wrap, but I think you need a lot of practices to make it look presentable. Plastic wrap helps tremendously when you need to spread a thin layer of red bean paste around the rice balls. Use Plastic Wrap to Thinly Spread the Red Bean Paste This half-pounding technique is called “ Hangoroshi“, literary a half kill (半殺し). Unlike other similar mochi sweets where fine rice flours are used, the rice is pounded partially, not mashed or knead all the way. One of the unique features of Ohagi (Botamochi) is the noticeable rice texture when you bite into it. If you pre-measure the paste and roll it into balls ahead of time, you can just grab the paste and stuff in the rice balls quickly. Once the cooked rice is pounded, it’s best to shape it while the rice is still warm. Mixing it with regular rice helps to keep the texture softer and chewier. However, I do not recommend using just glutinous rice as these sweet rice balls get cold or less “fresh”, the texture will become hard and not so chewy. Ohagi (Botacmochi) are often made with only glutinous rice (sweet rice). Regionally, people may grow up calling it just by one name, but they are essentially the name.ĥ Tips to Make Ohagi (Botamochi) 1. In spring, they are called Botamochi (ぼたもち), named after the spring flower, botan (牡丹 peony). In autumn, they are called Ohagi (おはぎ), named after the autumn flower, hagi (萩 bush clover). That’s because we call these rice balls differently in spring and autumn. You’ve probably noticed that I keep calling these sweet rice balls with two names – Ohagi and Botamochi. Is there a difference between Ohagi or Botamochi? They are commonly eaten during Ohigan (お彼岸), a Buddhist holiday during both spring and autumn equinoxes. There are also variations where the rice balls are coated with sweetened soybean flour or sweetened ground black sesame and stuffed with red bean paste on the inside. The rice balls are formed into the shape of a small cylinder and covered with red bean paste on the outside. These sweet rice balls are usually made with glutinous rice, sometimes rice, and red bean paste. Today, I’ll share little cultural tidbits of this traditional sweet along with the recipe! What is Ohagi (Botamochi)?
They are sweet rice balls filled or coated with red bean paste. Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year. Growing up in Japan, I remember we had a lot of cultural, seasonal, and sometimes religious celebrations that often come with specific foods.