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.
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.
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.
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.
Adding a little sugar to the rice prevents it from hardening. You can steam the rice in a rice cooker as usual. If you soak the rice for too long, the glutenous rice will absorb the water and not steam well.