Ohagi or Botamochi is a simple dessert made by wrapping mochi rice with anko(sweet red bean paste).
- 160 grams mochi rice (3/4 US cup) - 1 cup water - 1 tablespoon sugar - 450 grams anko - 1 cup warm water - 1/4 teaspoon salt
Wash the rice in cold water to remove any excess starch from the surface of the rice.
Add the washed rice to a medium saucepan and measure in the water and sugar. Cover the pot with a lid ad soak the rice for at least 30 minutes.
When the rice is done soaking, bring it to a boil over high heat and then reduce the heat to low and set a timer for 10 minutes.
Once the 10 minutes are up, turn off the heat and let the rice steam undisturbed for another 10 minutes.
Dissolve the salt in 1 US cup of warm water.
When the rice is done steaming, dump it out into a bowl and use a spatula to partially mash the rice until it comes together into one mass.
Dip your hands in the salt water to keep the rice from sticking. Portion off ping pong ball sized pieces of rice and roll them into balls.
Scoop a little less than 1/4 cup of anko into your hand and use your thumbs to press it out into a round disk.
Place a ball of mochi rice in the center of the anko and press on the rice with one hand while cupping and turning the ohagi in the other.
Wrap the flaps of anko up and over the rice to seal the Ohagi shut.