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Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls are offered to one’s ancestors and eaten during the spring and autumn equinoxes in Japan. They are called Botamochi in spring and Ohagi in autumn. It's the favorite food of sanemi shinazugawa! Recipe: -400g sticky rice/sweet rice -500ml water -500g sweet red bean paste/Anko Toppings: -2/3 kinako powder -1/3 sugar Normal Ohagi: Spoon Anko into your hands and form into balls. Rinse the sticky rice 3 times and soak in water for 30 minutes. Cook the sticky rice. Pound the sweet rice with a pestle until the size of the grains almost halves. Place cooked rice in a wet bowl. Wet your hands and shape a handful of rice into a smaller balls. Shape the anko into a flat circle. Place the rice ball onto it and gather the anko up to the center. Kinako Ohagi: Wet your hands. Form the a handful of rice into large balls. Squeeze the large rice balls several times. Shape the ric
