Description
Ohagi (or Botamochi) are traditional Japanese sweet rice balls made with sticky glutinous rice and filled or coated with sweet red bean paste or kinako (roasted soybean flour). Chewy, subtly sweet, and comforting, they are typically enjoyed during the Autumn equinox and are a beloved wagashi treat served with green tea.
Ingredients
- 150 g glutinous rice (mochigome)
- 175 ml cold water (plus extra for washing and soaking)
- 2 tsp white caster sugar
- 1 pinch salt
- 320 g red bean paste (anko) — tsubuan (chunky) or koshian (smooth)
- 1 tbsp roasted soybean powder (kinako)
- 1 tbsp sugar (for kinako coating)
- 1 pinch salt (for kinako coating)
Instructions
- Wash and Soak the Rice: Rinse glutinous rice in water 2–3 times until the water runs mostly clear. Soak the rice in cold water for 30–60 minutes, then drain and let rest for 5 minutes.
- Cook the Rice: Add the soaked rice and 175 ml cold water to a pot. Bring to a boil over medium heat, cook for 30 seconds, then reduce to medium-low for 2 minutes. Lower the heat and simmer for 5 minutes, then briefly increase to high for 10 seconds. Remove from heat and let steam, covered, for 15 minutes. (Alternatively, use a rice cooker.)
- Prepare the Red Bean Paste: Roll red bean paste into small balls — 50 g each for the anko-coated ohagi and 30 g each for the kinako-filled ohagi. Chill until ready to use.
- Season the Rice: Mix cooked rice with 2 tsp sugar and a pinch of salt. Mash the rice lightly until about half the grains are crushed. Let cool until comfortable to handle, covered with plastic wrap to prevent drying.
- Shape the Rice: Divide rice into portions — 30 g each for anko-coated and 50 g each for kinako-filled ohagi.
- Make Anko-Coated Ohagi: Flatten a 50 g red bean paste ball into a disk. Place a 30 g rice ball in the center and wrap the red bean paste around it, sealing it gently into a round shape.
- Make Kinako Ohagi: Flatten a 50 g rice ball into a disk, place a 30 g red bean paste ball in the center, and wrap the rice around the paste. Mix kinako, sugar, and salt in a small bowl, then roll the rice ball in the mixture until evenly coated.
- Serve: Place finished ohagi on a serving plate or in cupcake liners. Serve immediately for best texture.
Notes
- Ohagi and botamochi are traditionally associated with the Autumn and Spring equinoxes, respectively.
- For variety, try coatings like ground black sesame, crushed walnuts, or zunda (sweet edamame paste).
- Use slightly damp hands or plastic wrap when shaping to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Wagashi
- Method: Steaming and Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice ball
- Calories: 190
- Sugar: 16g
- Sodium: 60mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
