Hi, I’m Francis,
the host of this show "Cooking with Dog."
Today, we will be making Japanese spring sweets, Botamochi also known as Ohagi in fall.
First, let's make the toppings.
Combine the kinako, soy bean powder and sugar
and mix it thoroughly.
Then, do the same
combining the black sesame seeds and sugar.
Next, wet your hands with salt water
to prepare the anko, sweet bean paste.
For the anko botamochi,
spoon the anko into your hand
and shape it into the size of a ping-pong ball.
For the kinako and sesame ones,
shape the anko into half the size of a ping pong ball.
And now, let’s make the botamochi.
Cook the sweet rice with a little extra water
and remove the inner cooking pan from the rice cooker.
Dampen a surikogi pestle with weak salt water
and also wet the inside of a bowl
to prevent the mochi from sticking.
Then, pound the sweet rice with the pestle
until the size of the grains almost halves.
Be careful not to damage the inner cooking pan.
Place the sweet rice into the bowl.
Wet your hands with the salt water
and shape a handful of the rice into the size of a ping pong ball.
Repeat the process and make another rice ball.
This size of the rice balls will be used
for the soy bean and sesame botamochi.
Next, make another ball half the size of a ping pong ball.
This will be used for the anko botamochi.
Now, let’s make 3 kinds of botamochi.
Shape the large anko ball into a flat circle.
Then, place the small rice ball onto it
and gather the anko up to the center,
completely covering the rice.
Adjust the shape
and place it onto a plate.
Next, wet your hand with the salt water
and squeeze one of the large rice balls several times
to make it easier to wrap the anko.
Shape the rice into a round sheet.
Then, place the small anko onto it.
Gather the rice up to the center around the anko,
wrapping it completely.
Adjust the shape
and place it onto the kinako topping.
Cover it completely.
Now, repeat the process
and wrap the small anko with the rice sheet.
Place the botamochi onto the sesame topping
and cover it completely.
Finally, place the kinako
and the sasame botamochi onto the plate.
If the anko is too soft, microwave it without plastic wrap
to reduce the excess liquid.
On the other hand, if it’s too firm and dry,
add some of the reserved azuki broth or hot water
and mix again.
The pounded rice is still soft. Enjoy the delicious fresh Botamochi!
Cook the sweet rice with a little extra water
so that the botamochi will be soft and delicious.
Good luck in the kitchen.