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Bekomochi making/べこもち作り

Have you ever eaten "bekomochi"? Bekomochi is only known among people of Tohoku and Hokkaido. Around the time of Tango-no-sekku, or May 5th, people eat this glutinous steamed sweet cake. You can get bekomochi at Japanese-style confection stores. Usually, their appearance is brown and white marble pattern and for the brown color, brown sugar is used.

Every year, my grandmother used to make bekomochi by herself. She used red-bean powder and coarse sugar(zarame, in Japanese) instead of brown sugar. She is too aged to make bekomochi for us, so I began to make bekomochi by myself. This year is the second challenge for me.

I use red bean powder sold at Marui department store and bekomochi flower sold at Uocho supermarket. Bekomochi flower is powdered sticky rice.
べこもち材料

A box of bekomochi flower is 500g, but it was too much to knead. 300g may be better. If you use 300g of bekomochi flower, the same amount of coarse sugar and one third of powdered red bean powder is needed.
bekomochi2011
The photo above is bekomochi I made this year.

There are a few theories why it was named bekomochi. One theory is that "beko" means cow and marble patterns look like the patterns of cows. "Mochi" means sticky rice cake.

If you live in Hakodate or its neighborhood, why don't you try bekomochi?


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Akiko

Author:Akiko
Akiko lives in a city next to Hakodate and loves to drive around Hakodate and surrounding area. I hope people who visit or live in the Southwest area of Hokkaido come to love the area, too.
函館の隣町在住で道南エリアのドライブ大好きAkikoです。道南を訪れたり、住んでいる人が土地を好きになってくれたらなぁ、と思います。

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