Japanese-Style Sweet Rice Balls

These sweet rice ball confections are known as botamochi and ohagi in Japan. They are served when celebrating the spring and autumn equinox. Botamochi represent the spring botan flower and ohagi are named after hagi, the autumn flower.

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Serves
8
Total Time
60
Prep Time
35
Cook Time
25

Ingredients

  • null 1 cup RiceSelect® Sushi Rice
  • null 3 cups water
  • null 4 tbsp brown sugar
  • null 2 tbsp black and white sesame seeds
  • null 3 tbsp granulated sugar, divided
  • null 2 tbsp soybean powder (kinako)
  • null 3/4 cup sweet azuki bean paste (anko)

Instructions

  1. Thoroughly rinse 1 cup rice in cool water. Repeat process until water runs clear. Drain well. In saucepan set over high heat, combine rice, water and brown sugar. Bring to a boil, reduce heat to medium and cook rice for about 20 minutes or until all of the water is absorbed and rice is sticky. Remove from heat; let stand for 10 minutes. Mash rice with wooden spoon or spatula for 3 to 5 minutes.
  2. In small bowl, mix sesame seeds and 1 1/2 tbsp granulated sugar. In separate small bowl, combine soybean powder and remaining granulated sugar.
  3. Fill medium bowl with cold water. Dipping hands in water and while rice is still warm, shape 2 tbsp rice into an oval shape. Hollow out divot in center to make space for the filling. Stuff with heaping tablespoonful of azuki bean paste; reshape rice ball to enclose filling completely with rice. Repeat to make 8 rice balls.
  4. Roll balls in sesame seed mixture and soybean powder mixture. Place each rice ball in cupcake liner.
  5. Tip: As a variation, shape rice balls, then cover with sweet azuki bean paste on the outside.