Tsubu-an Ohagi (Botamochi)

Tsubu-an Ohagi (Botamochi)

Since this recipe uses plastic wrap, you won't need to get your hands messy with the anko! These dumplings are fairly small and bite-sized.


☆ Non-glutinous rice
1 rice cooker cup (180 ml)
☆ Mochi rice
raw rice : 2 rice cooker cups (360 ml)
about 500 g
1 tablespoon
Use leftover rice to make more ohagi


1. Combine the rice, rinse, soak for about 10 minutes in water filled slightly lower than the regular amount for cooking white rice. Add the sugar to the steamed rice and lightly pound.
2. With damp hands, form balls out of 50 g of the mashed rice. Place 40 to 50 g of anko onto a sheet of plastic wrap, spread to a 10 cm circle.
3. Wrap the anko around the ball of rice together with the plastic wrap, then form into oblong balls, remove the plastic, then they're ready to serve.
4. For tsubu-an, refer to Recipe ID: 763321.

Story Behind this Recipe

This is the ohagi (botamochi) that I often make this time of year.