Ohagi, or botamochi, are sweet rice balls which are usually made with glutious rice. They are commonly eaten during higan periods in spring and autumn. The name, ohagi, came from autumn flower, hagi (bush clover.) Traditionally, sweet rice balls made during the spring higan are called botamochi which is named after spring flower, botan.
- *For Rice Balls:
- 2 1/2 cup glutious rice (mochi gome)
- 1/2 cup Japanese rice
- 3 cup water
- *For Toppings:
- 3/4 lb. anko (sweet azuki bean paste)
- 1/2 cup crushed walnuts and 2 Tbsp sugar, ground
- 3 Tbsp black sesame seeds and 1 1/2 Tbsp sugar, ground
- 1/3 cup kinako (soy bean powder) and 2 Tbsp sugar, mixed
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 measured water. Let the rice soak in the water for 30 minutes. Start the cooker. Put prepared toppings, such as anko and sesame seeds, in seperate bowls. When rice is cooked, let it steam for 15 minutes. Mash the rice with wooden pestle until sticky. Wet hands and shape the rice into oval balls. Cover rice balls with different toppings.
*Makes about 32 rice balls