Ankoro Mochi vs. Bota Mochi vs. Ohagi Rice Cakes
Commonly used in traditional Japanese confections or Wagashi (和菓子), Mochi (餅) is a plain white rice cake made from glutinous rice called Mochi Gome (もち米).
When Wagashi uses Mochi, sweet stuff typically covers it, and the representative of such coverings is sweetened Azuki red bean paste called Anko (餡子) or An (餡).
The Mochi confection entirely covered in Anko has three different names, Ankoro Mochi (あんころ餅), Bota Mochi (ぼたもち), and Ohagi (おはぎ). And as previously written, the last two are the same things.
Ankoro Mochi vs. Bota Mochi or Ohagi
Then, how does Ankoro Mochi differ from Bota Mochi or Ohagi? This article will explain that.
Ankoro Mochi (あんころ餅)
Coated in a layer of sweet Anko red bean paste, Ankoro Mochi is a soft, smooth, sticky rice cake made only with Mochi Gome glutinous rice.
One theory holds that Ankoro Mochi was once called Ankoromo Mochi (餡衣餅) and later abbreviated to Ankoro Mochi.
Ankoromo is a compound word composed of An (餡) and Koromo (衣) that refers to a covering or coating.
Bota Mochi (ぼたもち) or Ohagi (おはぎ)
Meanwhile, the rice dough of Bota Mochi or Ohagi typically uses a mixture of Mochi Gome rice and Uruchi-Mai (うるち米) non-glutinous rice.
Besides, compared to Ankoro Mochi, Botamochi or Ohagi takes on a coarse, grainy texture because the making doesn’t demand to press the steamed rice grains flat but lightly pounds.