|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 3g||10%|
|Total Sugars 16g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice. They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by Japanese sects during both equinoxes. The name, ohagi, came from the autumn flower, hagi (bush clover). Traditionally, sweet rice balls made during the spring higan are called botamochi which is named after the spring flower, botan.
This recipe calls for two kinds of rice: glutinous and Japanese. Glutinous rice is a sticky, often sweet rice grown in Southeast Asia. It is called glutinous not because it contains gluten, but due to its stickiness. Mochi is a Japanese rice cake made from glutinous rice. Japanese rice is a short-grain, polished white rice. You can use either a rice cooker or stovetop for this recipe—simply adjust the time if you are cooking rice in a pot on the stove.
For Rice Balls:
2 1/2 cups glutinous rice (mochi gome)
1/2 cup Japanese rice
3 cups water
3/4 pound anko (sweet azuki bean paste)
1/2 cup coarsely chopped walnuts
3 1/2 tablespoons granulated sugar, divided
3 tablespoons black sesame seeds
1/3 cup kinako (soybean powder)
Gather the ingredients.
Put both kinds of rice in a bowl and wash with cold water.
Drain the rice in a colander and set aside for 30 minutes.
Place the rice in a rice cooker and add 3 cups water. Let the rice soak in the water for 30 minutes. Start the cooker.
Meanwhile, grind the walnuts with 2 tablespoons sugar. Grind the kinako with 1 1/2 tablespoons sugar. Grind the sesame seeds with the remaining 2 tablespoons sugar. Set all 3 aside.
Put prepared toppings into separate bowls.
When rice is cooked, let it steam for 15 minutes.
Mash the rice with wooden pestle or spoon until sticky.
Wet hands and shape the rice into oval balls.
Cover rice balls with different toppings and serve.