Botamochi (Rice Cakes Coated with Red Bean Paste)

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.

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.

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.

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.

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.