Botamochi (Rice Cakes Coated with Red Bean Paste)
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 30 servings
- Ingredients
- 7
About this dish
Regular rice outnumbers glutinous rice two to one here, and the cooked rice is pounded only halfway, so whole grains still show under the bean paste that wraps each piece completely.
Read more
The paste is cooked in the pot from unsweetened raw bean paste, sugar and water. Half-pounded rice is very sticky, so cut it small for children and older adults.
Ingredients
Instructions
- 1
Combine the glutinous and regular rice and rinse until the water is mostly clear.
Soak in cold water for 1 hour, then drain in a sieve for 15 minutes.
- 2
Put the soaked rice and 3 cups cooking water in a rice cooker and cook on the standard setting.
Rest for 10 minutes after cooking, then transfer while hot to a mortar or wide bowl.
- 3
Pound with a moistened pestle or spatula until roughly half the grains are crushed.
Wet your hands, divide into 30 portions of about 30 g each, and shape into small ovals.
- 4
Dissolve the sugar in 160 ml water over medium-low heat in a heavy pan.
Add the raw bean paste in two batches and stir continuously until a track drawn across the bottom briefly remains. Mix in the salt, remove from heat, and cool completely.
- 5
Divide the cooled paste into 30 portions and flatten each into a thin oval on plastic wrap or a damp cloth.
Place a rice oval in the center, draw the paste up to cover it completely, and set seam-side down. Smooth and serve, or cover and refrigerate.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
髙橋 久美子、半田 久江 · Checked: 2026-08-11
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Dongdongju (Korean Unfiltered Fermented Rice Wine)
glutinous rice, Japanese short-grain rice
Aka-zuke Red Shiso Rice
glutinous rice, water for cooking rice
Korean Yeongyangbap Mixed Rice
glutinous rice, Japanese short-grain rice