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Ohagi, also known as Botamochi, is a traditional Japanese sweet made with mochi rice, and anko is served here with matcha.

Ohagi (Botamochi)

Ohagi or Botamochi are Japanese sweet rice balls made with glutinous rice and sweet red bean paste. They're an easy homemade Japanese dessert associated with the Buddhist holiday of Ohigan.
Course Dessert, Snacks
Cuisine Japanese
Keyword mochi, wagashi
Level Beginner
Main Ingredient Legume, Rice
Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 1 hour
Servings 8 pieces
Calories 302kcal


  • 160 grams mochi rice (3/4 US cup)
  • 1 cup water
  • 1 tablespoon sugar
  • 450 grams anko
  • ¼ teaspoon salt


  • Put the rice in a strainer and wash it until the water is mostly clear.
    160 grams mochi rice
    Rinsing mochi rice.
  • Add the rice, water, and sugar to a medium saucepan with a lid and let the rice soak for at least 30 minutes, or preferably 1 hour.
    1 cup water, 1 tablespoon sugar
    Soaking mochi rice with water and sugar.
  • When the rice is done soaking, bring the pot to a boil over high heat. Turn down the heat to low and set a timer for 10 minutes.
    Bringing pot of rice and water to a boil.
  • When the timer goes off, turn off the heat and let the rice continue to steam without opening the lid for another 10 minutes.
    Setting a 10 minute timer to steam the rice.
  • Dissolve the salt in 1 cup of warm water and set this aside.
    1/4 teaspoon salt
    Dissolving salt in warm water.
  • Transfer the rice to a bowl and use a spatula to partially mash the rice until it forms a sticky mass (you should still be able to make out individual grains of rice).
    Mashing mochi rice with a spatula.
  • Put some food-safe gloves on and dip your hands in the saltwater to keep the rice from sticking. Pinch off pieces of rice about the size of a ping pong ball, and then roll them between your hands to press out any air pockets. Place the balls onto a sheet of parchment paper or plastic wrap.
    Making mochi rice balls.
  • To wrap the rice balls, scoop about 1/4 cup of anko into your hand and use your fingers and thumbs to press it out into a round disk.
    450 grams anko
    Pressing out anko into round disk.
  • Place a rice ball in the center of the anko and then gently press the rice into the anko with the fingers of one hand while cupping and rotating the Ohagi in the palm of your other hand.
    Stuffing ohagi with mochi rice.
  • Seal the flaps of anko together around the rice and shape the Botamochi into an oval patty.
    Wrapping the anko around the mochi rice.


Calories: 302kcal | Carbohydrates: 58g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 488mg | Potassium: 126mg | Fiber: 3g | Sugar: 5g | Calcium: 106mg | Iron: 3mg