How to Make Botamochi ( Rice And Bean Cake)

How to Make Botamochi ( Rice And Bean Cake)

Serves: 15 small cakes

Preparation time: overnight

Cooking time: 1 hour

Ingredients needed to make Botamochi:

For the mochi:

  • 2 cups sweet white rice or mochimai
  • 1 cup regular white Japanese rice or uruchimai
  • 2 cups water

For the tsubuan:

  • 1 batch tsubuan or azuki bean pste

For the black sesame coating (kurogoma):

  • 1 tbsp superfine white sugar
  • 4 tbsp black sesame seeds
  • Pinch of salt

For the kinako coating:

  • 1 tbsp superfine white sugar
  • 3 tbsp kinako
  • Water, as required
  • Pinch of salt

Cooking instructions for Botamochi:

  • Rinse the rice to get rid of all the starch in it and soak it in a bowl of water for at least 8 hours or overnight if you can manage.
  • Drain the rice out into a rice cooker and cook it according to the manufacturer’s instructions until the rice is cooked through.
  • While the rice cooks, toss the sesame seeds into a small dry skillet and toast them until they start spluttering.
  • Transfer them to a bowl and toss well with a dash of salt and sugar; set aside.
  • For the kinako, toss its ingredients together in a shallow plate until well combined and set aside.
  • Stuff the warm, cooked rice into a large resealable plastic bag and seal while squeezing out as much air from it as possible.
  • Squeeze and pound the rice until it turns mushy and forms a grainy paste or hantsuki and allow it to cool completely.
  • For the kinako coated cake, take portion of the half-beaten rice onto a plastic sheet and flatten it out with moist fingers, to form a disc with thinner edges.
  • Spoon a tsp of azuki bean paste at the centre of rice disc and wrap it around the filling.
  • Mould it into an oval-shaped dumpling and roll it across the plate of kinako mixture until well coated with it and the mixture sticks to the dumpling.
  • Process the sesame coated cake in a similar fashion, though moisten the surface of the cake a bit before coating with the sesame seed mixture, so that the latter sticks well.
  • For the tsubuan coated cake, shape an oval-shaped dumpling with the rice and set aside.
  • Roll out a portion of the azuki bean paste to form a round disc, a tad larger than the mochi one and wrap it around the latter.
  • Pinch the open ends to seal and roll it into an oval-shaped cake.
  • Arrange the assorted cakes on a serving plate and serve alongside a steaming cup of tea.

Image credit: Wikimedia Commons


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