[RECIPE] Ohagi (Botamochi)

Ohagi (Botamochi) is made with half-pounded glutinous rice and coated with sweet red bean paste. It's a tradition to eat during Ohigan (Buddhist holidays) in both spring and fall. This recipe offers an easy process using Kiri-mochi (packaged cut rice cake) added to regular white rice.



Serving: 10-12
Time: 90 minutes


  • 2 cups Rice
  • 2 pcs Kiri-mochi
  • 400 ml water

[Coating ingredients]



    1. Wash the rice and place it in the rice cooker. Add enough water to make 2 cups of rice.
    2. Add the Kiri-mochi to the rice cooker pot and cook the rice as you would regular white rice. 
    3. In a bowl, mix the Kinako soybean powder and sugar. 
    4. Form 5-6 golf ball-sized red bean paste balls, and 5-6 ping-pong sized paste balls. 
    5. Once the rice is cooked, transfer to a bowl. Mash the rice grains using a wooden pestle or spatula. You don't need to mash all the grains to enjoy the texture of some of them in the Ohagi. 
    6. Divide the rice-mochi dough into 5-6 golf ball-sized mochi balls and the rest into 5-6 ping-pong ball-sized mochi balls. 
    7. Wet your hands to prevent sticking. 
    8. Flatten a golf ball-sized mochi on your palm and place a ping-pong ball-sized red bean paste in the center. Fold the mochi over the red bean paste and coat it in Kinako soybean powder. 
    9. Flatten a golf ball-sized red bean paste on your palm, place a ping-pong ball-sized mochi on top, and cover the mochi with the red bean paste. 

     > Purchase rice from the rice factory here


    RECIPE by Azusa