Ingredients for botamochi
- Rice (non-glutinous rice 90g, glutinous rice 280g) --- 360g
- Anko --- 200g
Please see another recipe for how to make anko(red bean paste)
1. Cook Rice
Since glutinous rice tends to become hard when it's get cold, there for two types of rice cook together for Botamochi.
Wash the prepared rice with water quickly 3 or 4 times.
For to make botamochi, you need to mush the cooked rice with a wooden stick. Glutinous rice is very sticky when cooked, so soak the prepared wooden stick in water. the wooden stick that absorbs water makes it easier to mush the rice.
also see another recipe which How to cook rice with pot below.
It is takes about 10 minutes for cooking rice. You need to listen the sounds of the water and to smell of the rice from steam. Also you need to imagine inside the pot and don't open the pot.
In Japan, We say that Don't open the pot even if your baby start crying by the sounds of cooking rice. (Actually we don't say that anymore though.)
Close the pan lid and steam for 10 minutes with remaining heat.
2. Smash the rice
Move the cooked rice to the bowl and then smash the rice before the rice gets cold with prepared wet wood stick.
it is not necessary to become paste. You just Smash the rice like the picture. In Japan it's called "Half killed", I know it's sounds really bad.
It's finished to smash the rice. You can still see the shape of rice.
3. Wrap the rice by Anko
Put 10g of Anko on the cling film and spread the Anko thinly.
Place the rice on the bean paste in an amount that can be wrapped in anko.
Wrap rice with anko using cling film.
Squeeze the botamochi with cling film to shape the botamochi
Please enjoy the botamochi with dark green tea.
