Tsubu-an Ohagi (Botamochi)

Name: Tsubu-an Ohagi (Botamochi)
Cuisine: American
Ingredients: 350 grams ☆ Non-glutinous rice; 360 ml ☆ Mochi rice; 500 grams Tsubu-an; 1 tbsp Sugar

cookpad.japan @cookpad_jp

This is the ohagi (botamochi) that I often make this time of year.

Adding a little sugar to the rice prevents it from hardening.
You can steam the rice in a rice cooker as usual. If you soak the rice for too long, the glutenous rice will absorb the water and not steam well. Recipe by Puu-tan

This is the ohagi (botamochi) that I often make this time of year.

cookpad.japan @cookpad_jp

This is the ohagi (botamochi) that I often make this time of year.

Saved

Ingredients

350 grams☆ Non-glutinous rice
360 ml☆ Mochi rice
500 gramsTsubu-an
1 tbspSugar

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Steps

1

Combine the rice, rinse, soak for about 10 minutes in water filled slightly lower than the regular amount for cooking white rice. Add the sugar to the steamed rice and lightly pound.
2

With damp hands, form balls out of 50 g of the mashed rice. Place 40 to 50 g of anko onto a sheet of plastic wrap, spread to a 10 cm circle.
3

Wrap the anko around the ball of rice together with the plastic wrap, then form into oblong balls, remove the plastic, then they're ready to serve.
4

For tsubu-an, refer to.
https://cookpad.wasmer.app/us/recipes/143844-tsubushi-an-sweet-simmered-azuki-beans

Tsubushi-An (Sweet simmered azuki beans)