the host of this show "Cooking with Dog."

First, let's make the toppings.

Combine the kinako, soy bean powder and sugar

and mix it thoroughly.

Then, do the same

combining the black sesame seeds and sugar.

Next, wet your hands with salt water

to prepare the anko, sweet bean paste.

For the anko botamochi,

spoon the anko into your hand

and shape it into the size of a ping-pong ball.

For the kinako and sesame ones,

shape the anko into half the size of a ping pong ball.

And now, let’s make the botamochi.

Cook the sweet rice with a little extra water

and remove the inner cooking pan from the rice cooker.

Dampen a surikogi pestle with weak salt water

and also wet the inside of a bowl

to prevent the mochi from sticking.

Then, pound the sweet rice with the pestle

until the size of the grains almost halves.

Be careful not to damage the inner cooking pan.

Place the sweet rice into the bowl.

Wet your hands with the salt water

and shape a handful of the rice into the size of a ping pong ball.

Repeat the process and make another rice ball.

This size of the rice balls will be used

for the soy bean and sesame botamochi.

Next, make another ball half the size of a ping pong ball.

This will be used for the anko botamochi.

Now, let’s make 3 kinds of botamochi.

Shape the large anko ball into a flat circle.

Then, place the small rice ball onto it

and gather the anko up to the center,

completely covering the rice.

Adjust the shape

and place it onto a plate.

Next, wet your hand with the salt water

and squeeze one of the large rice balls several times

to make it easier to wrap the anko.

Shape the rice into a round sheet.

Then, place the small anko onto it.

Gather the rice up to the center around the anko,

wrapping it completely.

Adjust the shape

and place it onto the kinako topping.

Cover it completely.

Now, repeat the process

and wrap the small anko with the rice sheet.

Place the botamochi onto the sesame topping

and cover it completely.

Finally, place the kinako

and the sasame botamochi onto the plate.

If the anko is too soft, microwave it without plastic wrap

to reduce the excess liquid.

On the other hand, if it’s too firm and dry,

add some of the reserved azuki broth or hot water

and mix again.

Cook the sweet rice with a little extra water

so that the botamochi will be soft and delicious.

Good luck in the kitchen.