Ohagi are Japanese sweet rice balls. These sweet rice balls cooked in the spring equinox are also called botamochi.
*For Rice Balls:
2 1/2 cup glutious rice (mochi gome)
1/2 cup Japanese rice
3 cup water
3/4 lb. anko (sweet azuki bean paste)
1/2 cup crushed walnuts and 2 Tbsp sugar, ground
3 Tbsp black sesame seeds and 1 1/2 Tbsp sugar, ground
1/3 cup kinako (soy bean powder) and 2 Tbsp sugar, mixed
How To Make:
Put both kinds of rice in a bowl and wash with cold water. Drain the rice in a colander and set aside for 30 minutes. Place the rice in a rice cooker and add measured water. Let the rice soak in the water for 30 minutes. Start the cooker. Put prepared toppings, such as anko and sesame seeds, in seperate bowls. When rice is cooked, let it steam for 15 minutes. Mash the rice with wooden pestle until sticky. Wet hands and shape the rice into oval balls. Cover rice balls with different toppings.
*Makes about 32 rice balls