Botamochi are lightly pounded sticky rice balls wrapped in sweet red bean paste. We use smooth paste for the spring style. Makes 12 rice balls in about 2 hr.
Prep35 min
Cook25 min
Cooling1 hr
Total
2 hr
Yield
12 rice balls
DietDairy free, Gluten free, Vegan
Ingredients
Adjust yield
rice balls
Scales from a half to a double batch; give a bigger batch a little more time.
7 oz (200 g)glutinous (sweet) rice
2 oz (50 g)short-grain white rice
1 ¼ cups (300 ml)water
1 pinchfine salt
11 ½ oz (320 g)smooth sweet red bean paste (koshian)
Rinse both rices together and soak in the water for 1 hour.
Cook in a covered pot over low heat for 15 minutes or in a rice cooker, then rest 10 minutes.
Add the salt and mash the hot rice with a wet wooden pestle or spoon only until about half the grains are crushed; the texture should stay slightly grainy.
Divide the rice into 12 portions and the bean paste into 12 balls of about 27 g.
With wet hands, form each rice portion into a small oval or ball.
Flatten a ball of paste on plastic wrap into a round, set the rice on it and wrap the paste around the rice, smoothing it evenly.
Serve the same day at room temperature with green tea.
Tips
Keep your hands wet with salted water so the rice does not stick.
Half-pound the rice for a chewy-soft texture.
Roll paste thin and evenly so the rice shows through slightly.
Good with green tea.
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How long does it take to make botamochi (rice balls with smooth red bean)?
Plan on 35 minutes of prep and 25 minutes of cooking, plus 1 hour to chill. The recipe makes 12 rice balls.
How should I store botamochi (rice balls with smooth red bean)?
Best the day they are made; keep covered at room temperature overnight. Do not refrigerate.
Can I make botamochi (rice balls with smooth red bean) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Botamochi is the spring name for a sticky rice ball coated in red bean paste, called ohagi in autumn, eaten around the equinoxes. Serve it with green tea.
Variations
Botamochi — Matcha Variation: Knead 4 g (2 tsp) matcha, sifted, into the 320 g bean paste until evenly green before dividing it into 12 balls.
Botamochi — Kuro Goma Variation: Tuck 15 g of the bean paste inside each rice ball instead of wrapping it outside, then roll the balls in 40 g (⅓ cup) ground toasted black sesame seeds (kuro goma) mixed with 15 g (1 tbsp) sugar and a pinch of salt.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
140Calories / serving
0.3gFat
31.1gCarbs
2.9gProtein
10.7gSugar
Whole recipe (12 servings):
~1680 cal ·
4g fat ·
373g carbs ·
35g protein ·
128g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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