Botamochi - Sweet Sticky Rice Dumplings

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 1/2 cups (375ml) water 1 1/2 cups (375ml) water
• 1 cup (200g) sweet red bean paste 1 cup (200g) sweet red bean paste
• 1/4 cup (30g) kinako powder 1/4 cup (30g) kinako powder
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• Cherry blossom leaves (optional, for garnish) Cherry blossom leaves (optional, for garnish)

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.