Botamochi - Sweet Sticky Rice Dumplings

Recipe

Botamochi - Sweet Sticky Rice Dumplings

Sakura Delights - Sweet Blossom Rice Dumplings

4.6 out of 5

Indulge in the delightful flavors of Japan with Botamochi, a traditional sweet treat. These sticky rice dumplings are filled with a sweet red bean paste and coated in a layer of vibrant kinako powder. Perfect for celebrating special occasions or enjoying as a sweet snack.

Jan Dec
Dessert› Botamochi
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

30 minutes

Cooking time

25 minutes

Total time

55 minutes

Yields

12 dumplings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using vegan red bean paste), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 1g, 0g
  • Carbohydrates (total, sugars): 41g, 10g
  • Protein: 3g
  • Fiber: 2g
  • Salt: 0.01g

Preparation

  1. 1.
    Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 1 hour.
  2. 2.
    Drain the rice and place it in a steamer basket lined with a cheesecloth. Steam the rice over high heat for 20-25 minutes, or until it becomes soft and sticky.
  3. 3.
    While the rice is steaming, shape the red bean paste into small balls, about 1 teaspoon each.
  4. 4.
    Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Add the honey to the rice and mix well to combine.
  5. 5.
    Wet your hands with water to prevent sticking. Take a small portion of the rice and flatten it in your palm. Place a red bean paste ball in the center and wrap the rice around it, forming a round dumpling. Repeat with the remaining rice and red bean paste.
  6. 6.
    Roll each dumpling in the kinako powder until fully coated.
  7. 7.
    Serve the Botamochi on a plate, garnished with cherry blossom leaves if desired.

Treat your ingredients with care...

  • Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking. This will help achieve the desired sticky texture.
  • Sweet red bean paste — If you prefer a smoother texture, you can pass the red bean paste through a sieve before shaping it into balls.

Tips & Tricks

  • To prevent the rice from sticking to your hands, wet them with water before shaping the dumplings.
  • If you don't have kinako powder, you can substitute it with roasted soybean flour or ground roasted peanuts for a different flavor profile.
  • For an extra touch of elegance, serve the Botamochi on a traditional Japanese lacquerware plate.

Serving advice

Botamochi is best enjoyed fresh and at room temperature. Serve them as a delightful dessert or as part of a Japanese tea ceremony.

Presentation advice

Arrange the Botamochi on a beautiful plate, garnished with cherry blossom leaves for an authentic touch. The golden kinako coating adds a lovely contrast to the white dumplings.

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