Ohagi (botamochi)

Instructions

1. Rinse both rices until the water runs clear, then soak them for 1 hour.
2. Cook the rice in 250 ml of water, covered, over low heat for 25 minutes, then let it rest for 10 minutes.
3. While the rice cools slightly, wet your hands and roughly mash the rice so it sticks together.
4. Shape into balls about 4 cm across.
5. Spread the anko on the palm of your hand and wrap each ball in it.
6. Mix the kinako with the sugar and roll the ohagi in it, or spoon a little extra anko over them.
7. Let rest at room temperature before serving.