Botamochi (also known as Ohagi) is a Japanese traditional sweet. The cat will show you how to make it at home!

If Even The Cat Can Do It, Why Can’t You? Cook Japanese Food At Home (1) Botamochi (Ohagi)

We proudly launch the new series “If Even The Cat Can Do It, Why Can’t You? Cook Japanese Food At Home.”

The first one is Botamochi. Botamochi is one of Japan’s traditional sweets (Wagashi in Japanese), and it is also called Ohagi depending on the region. This sweets is basically rice cake covered with Anko (sweet red bean paste) or Kinako (soy flour). Perfect with green tea!

My grandma and mom used to make it when I was a kid.

Let’s learn how to make Botamochi. The cat will show you how!

Let’s Try In The Cat’s Way!

“Happy ‘Mew’ Year!”

“I will make Botamochi at home!

You need steamed rice in a bowl. Oh, and don’t forget a masher to mash rice.”

“Unsure of what kind of rice you should use? Sticky rice or white rice, freshly cooked!”

(Don’t use Basmati because it doesn’t have the consistency to make Botamochi)

Pick your favourite seasoning to taste.

“Meooow... I recommend Anko or Kinako, but sesame is great, too!”

Cooking Method

“Okay! Now let’s mash it...meow!”

“Muahahahha!! I’ll beat you half to death!!”

Note- “half to death” (“Hangoroshi”) is a Japanese idiom that also means “to mash coarsely to make a rice cake chunky.”

Mash, mash, mash, mash!! MEOOOOOW!!!

“Oops…”

“I beat it to death, not half to…”

“I guess cats get stressed about something...just like you, human reader!”

Now, let’s shape it!

“Wet your hands and shape it into small balls!”

“Mew! Don’t forget to wet the plate!” (to prevent the balls from sticking to the plate)

“Put small amount of Anko (sweet red bean paste) in the middle...”

“...and wrap! It shouldn’t be hard to do with wet hands!”

“The last step is to dump the rice cake into your favourite seasoning…”

TA-DA!!!

“Fresh and fluffy...meoooow!”

“Now, human readers… Just as you witnessed; this is something even a cat can do...why don’t you try? I’ll share another recipe with you when I find something fun to make! See you soon!

Fin.

Tips!

The most important tip when eating Botamochi is...eat it right after you make it! It should be warm, soft, and fluffy!

If you plan on keeping it for a while, prepare it with 80% sticky rice and 20% white rice and mash them together in a bowl. If you can get trehalose, put some when you cook rice. It helps to keep the rice soft longer.

Ready-made Anko is often very sweet, so please taste it before you use it and find the right amount for Botamochi. You’ll be amazed how tasty, soft, and fluffy it is!

Try to prepare and enjoy Japanese sweets at home!

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