Botamochi, Japanese Rice And Bean Cake (aka Ohagi)
Botamochi, aka Ohagi a traditional Japanese sweet rice and red bean cake, is a seasonal delicacy often associated with the spring and autumn equinoxes. Made primarily from glutinous rice and sweetened red bean paste, this confection has cultural significance and is cherished for its simple yet profound flavors.
In Spring these cakes are called Botamochi and in fall they are called Ohagi. You can learn more here.
Botamochi Ingredients
There are two primary components make up Botamochi:
- Glutinous Rice: This is a type of sticky rice known as “mochigome” or “mochiko” in Japanese. Once cooked, it becomes chewy and sticky, creating a distinctive texture. You will see various treats called “mochi” when glutinous rice is involved. For example, aside from Japanese mochi treats, there are Hawaiian ones, such as this ube butter mochi made with purple yam (ube) and glutinous rice four.
- Anko (Red Bean Paste): This sweet paste is made from azuki beans and is a frequent filling or component in various Japanese desserts. For Botamochi, the anko envelops or is enveloped by the glutinous rice.
Also involved are black sesame seeds and sugar. Although a smooth form can also be made omitting the the sesame seeds.
Serving Suggestions
Botamochi’s modest appearance and rich flavor profile make it a delight to serve and consume. Here are some professional recommendations for presenting and enjoying this treat:
Dish Selection: Use small plates or saucers to individually present each Botamochi. The neutral-colored ceramics or lacquerware commonly used in Japanese dining can enhance its visual appeal.
Accompaniments: Serve Botamochi with a side of green tea, such as matcha or sencha. The slightly bitter and astringent nature of the tea balances the sweetness of the Botamochi, offering a harmonious tasting experience. They also go well with Vietnamese Egg Coffee.
Temperature: While Botamochi can be enjoyed at room temperature, it can also be slightly chilled, especially during warmer months. However, avoid refrigerating it for extended periods, as this can alter its texture.
Presentation: Position the Botamochi with the seam (where the rice meets) facing downwards. This gives it a smoother appearance on the plate.
Serving Size: Given its richness, one or two pieces of Botamochi are typically sufficient for an individual serving.
Storage: If not consumed immediately, store Botamochi in an airtight container to maintain freshness. Remember to consume it within a couple of days to enjoy its optimal flavor and texture.
Overall, Botamochi (aka Ohagi), is pretty easy to make. In the US or Europe, you can usually find the ingredients at any Asian grocer or in larger grocery stores that have a Asian food aisle.
Below is a recipe.
Botamochi, Japanese Rice And Bean Cake (aka Ohagi)
Botamochi, aka Ohagi a traditional Japanese sweet rice and red bean cake, is a seasonal delicacy often associated with the spring and autumn equinoxes. Made primarily from glutinous rice and sweetened red bean paste, this treat also often incorporates black sesame seeds.
Ingredients
- For the mochi:
- 2 cups sweet white rice or mochimai
- 1 cup regular white Japanese rice or uruchimai
- 2 cups water
- For the tsubuan (red bean paste coating):
- 1 batch tsubuan or azuki bean paste
- For the black sesame coating (kurogoma):
- 1 tbsp superfine white sugar
- 4 tbsp black sesame seeds
- Pinch of salt
- For the kinako (roasted soybean flour) coating:
- 1 tbsp superfine white sugar
- 3 tbsp kinako
- Water, as required
- Pinch of salt
Instructions
- 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 (soybean flour coating), 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 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 (read bean paster coating) 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.
Last Updated on October 31, 2023 by Carleen
