Ohagi Recipe (Japanese Autumn Dessert Pounded Rice Wrapped with Sweet Bean Paste | Botamochi) - Cook

Name: Ohagi Recipe (Japanese Autumn Dessert Pounded Rice Wrapped with Sweet Bean Paste | Botamochi) - Cook
Ingredients: 180 ml Sweet Rice; 200 ml Water; 240 g Red Bean Paste (1 set = 80g (40g+20g+20g) | 2.8 oz (1.4 oz+0.7 oz+0.7 oz)); 2 tbsp Kinako (roasted soybean flour); 1 tbsp Sugar; 2 tbsp Ground Black Sesame Seeds; Salt

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We are making Japanese autumn dessert, Ohagi also known as Botamochi in spring. The pounded rice is still soft. Enjoy the delicious fresh Ohagi or Botamochi!

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Ingredients

180 ml Sweet Rice
200 ml Water
240 g Red Bean Paste (1 set = 80g (40g+20g+20g) | 2.8 oz (1.4 oz+0.7 oz+0.7 oz))
2 tbsp Kinako (roasted soybean flour)
1 tbsp Sugar
2 tbsp Ground Black Sesame Seeds
Salt