Tsubu-an Ohagi (Botamochi)

1. 1

   Combine the rice, rinse, soak for about 10 minutes in water filled slightly lower than the regular amount for cooking white rice.

2. 2

   Add the sugar to the steamed rice and lightly pound.

3. 3

   With damp hands, form balls out of 50 g of the mashed rice.

4. 4

   Place 40 to 50 g of anko onto a sheet of plastic wrap, spread to a 10 cm circle.

5. 5

   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.

6. 6

   For tsubu-an, refer to.

* Per serving · 4 servings · Values may vary.

No additional tips available.