Ohagi (Botamochi) – Sweet Rice Balls with Red Bean Paste and Kinako

Ohagi is a traditional Japanese sweet made with sticky glutinous rice coated with delicious red bean paste or roasted soybean powder. It is typically enjoyed during the Autumn equinox and is perfect with a warm cup of green tea. The chewy texture of the rice pairs wonderfully with the soft sweetness of red bean paste or the earthy flavor of kinako (roasted soybean flour). These sweet rice balls are a great way to experience the rich flavors of Japanese wagashi at home.

Ingredients

• 150g glutinous rice (mochigome): This sticky rice is key to the dish’s chewy, soft texture. Mochigome has a high starch content that makes it perfect for shaping.

• 175ml cold water: This is used for cooking the rice. Additional water is needed for washing and soaking the rice.

• 2 tsp white caster sugar: The sugar adds sweetness to the rice.

• 1 pinch of salt: A pinch of salt enhances the sweetness of the rice and balances the flavors.

• 320g red bean paste (anko): You can use tsubuan (chunky red bean paste) for ohagi or koshian (smooth red bean paste) for botamochi. The paste is either used to wrap the rice or stuffed inside.

• 1 tbsp roasted soybean powder (kinako): Kinako adds a nutty flavor and is used to coat one type of ohagi.

• 1 tbsp sugar: This is mixed with the kinako for added sweetness.

• 1 pinch of salt: This is added to the kinako-sugar mixture for balance.

Instructions

1. Wash and Soak the Rice
   Start by measuring out the 150g of glutinous rice and placing it in a sieve over a bowl. Fill the bowl with water and gently rub the rice to wash it. Drain the water and repeat the process three times to remove excess starch. Once done, fill the bowl with cold water and soak the rice for 30 minutes. If you’re in a colder climate, soak the rice for about 1 hour. After soaking, drain the rice and let it sit for about 5 minutes to dry slightly.

2. Cook the Rice
   Transfer the soaked rice to a pot and add 175ml of cold water. Cover the pot with a lid and bring it to a boil over medium heat. Once it starts to boil, set a timer for 30 seconds. Then, reduce the heat to medium-low for 2 minutes. Afterward, turn the heat to low and let the rice simmer for 5 minutes. If you’re using a rice cooker, just use the regular rice setting. After the simmering, turn the heat to high for 10 seconds, then turn it off. Leave the lid on and let the rice steam for 15 minutes without lifting the lid. This steaming step is crucial for achieving the correct texture.

3. Prepare the Red Bean Paste
   While the rice is steaming, roll the red bean paste into small balls. Make 50g balls for the anko-coated ohagi and 30g balls for the kinako-filled ohagi. Cover and refrigerate them until it’s time to assemble.

4. Mix the Rice with Sugar and Salt
   Once the rice has finished steaming, remove the lid and gently mix in 2 tsp of sugar and a pinch of salt. As you mix, crush the rice slightly until it’s about half mashed. This texture is key to achieving the right consistency. Transfer the rice to a wide container to help it cool faster and cover it with plastic wrap that touches the surface of the rice to prevent it from drying out. Let it cool until it’s safe to handle.

5. Shape the Rice
   Once the rice is cool enough, divide it into balls. For the anko-coated ohagi, use 30g of rice per ball. For the kinako-filled version, use 50g of rice per ball.

6. Assemble the Red Bean Paste Ohagi
   For the red bean-coated ohagi, take a 50g ball of red bean paste and press it into a flat disk shape. You can use plastic wrap or lightly dampen your hands to make this easier. Place the 30g rice ball in the center of the paste and wrap the paste around the rice. You can use plastic wrap to help mold the shape, which also helps reduce handling and stickiness.

7. Assemble the Kinako Ohagi
   For the kinako-filled ohagi, press the 50g rice ball into a flat disk shape. Then, place a 30g ball of red bean paste in the center. Wrap the rice around the paste until it is fully sealed. Afterward, mix the kinako, sugar, and salt in a small bowl, and roll the rice ball in the kinako mixture until it’s fully coated.

8. Serve
   After shaping and coating, transfer the ohagi to a plate or cupcake liners to serve. It’s best to enjoy them soon after preparation, but they can also be stored for later.

Storage

• Room Temperature: Ohagi can be kept at room temperature for a few hours. They are best eaten the day they are made.

• Refrigeration: It’s not recommended to refrigerate ohagi, as the rice tends to dry out and harden.

• Freezing: If you plan to keep them for longer, wrap each ohagi individually in plastic wrap and freeze for up to one month. To thaw, leave them at room temperature for 2 hours or microwave them on low for about 1–2 minutes until warmed through.

Variations

You can experiment with different toppings or fillings. Some regions in Japan use ground black sesame seeds or crushed nuts such as walnuts or peanuts as coatings. In certain areas, ohagi is coated with aonori (green laver) or zunda (edamame paste). These variations add unique flavors that can complement the sweetness of the red bean paste. You can also try adding fruit or other fillings to the rice before wrapping it in bean paste.

Conclusion

Ohagi is a delightful treat to prepare and enjoy with friends or family, especially during the autumn equinox. The chewy rice paired with the sweet or savory toppings creates a perfect balance of flavors and textures. It is a wonderful way to experience traditional Japanese sweets at home, and it’s customizable based on your preferences or what you have available in your kitchen. Enjoy!