Botamochi

Spring is coming! 　　　　　　　　　　　　　　

We call the equinoctial week ‘Higan’ in Japan.
During the week we go to our ancestors’ tombs for cleaning
and we make an offering of sweets called ‘botamochi’.

About one week later there are a lot of cherry blossoms in bloom.
It is the best season in Japan.

So when making ‘botamochi’ we know that spring is coming just around the corner.

Now I’m going to show you how to make it.

　　

Ingredients (for 20 balls)

Azuki beans (300g) ※ red beans
Sugar (400g)
Glutinous rice (3 cups)
Rice (1/2 cup)
Salt (1 tsp)


Recipe

　① Wash the azuki beans and cook them with water
　　　(filled to a level about 2~3cm above the azuki beans) on a middle flame.
②　Drain the hot water after boiling, then pour new water into the pan and cook them again.
　　Repeat this action twice.
③　After that, add some water to about a level 10cm above the azuki beans,
　　　and then cook them for about 2 hours, until the water is at the same level as the azuki beans.
④　During this time leave the washed rice for about 1 hour.
　⑤ Add the washed glutinous rice and cook them with 4 cups of water.
⑥　When the rice has cooked, cool it and after mix well until the rice shape has separated.
⑦　Make 20 rice balls.
⑧　Check the azuki beans have become soft.
　　　If they are soft add half the sugar and then put them on a higher flame for about 5 minutes.
⑨　Add the rest of the sugar and puddle the bottom of the pan to prevent burning.
⑩　Put the salt into the pan and mix well, then use a strong flame for removing the excessive water.
⑪　Stop the flame when the azuki beans have flopped from the ladle.
⑫　When the azuki beans have cooled, cover the rice balls with them.
⑬　Serve and enjoy!