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荻餅（牡丹餅）以微波加熱的道明寺米包住紅豆蓉，搓成糰後分別沾上黑芝麻或黃豆粉。
將道明寺粉、水、糖和鹽放入碗中混合均勻，蓋上保鮮紙，微波爐加熱5分鐘。加熱後在微波爐中靜置10分鐘。
In a bowl, combine the domyoji rice flour, water, sugar, and salt. Stir everything together until it's uniformly mixed. Cover the bowl with plastic wrap and microwave it for 5 minutes. After heating, let it sit undisturbed in the microwave for an additional 10 minutes.
將炒香黑芝麻磨碎，與糖和鹽混合製成芝麻外層。將黃豆粉與糖和鹽混合製成黃豆粉外層。將道明寺米混合物和紅豆蓉各分成9等份。
For the sesame coating, grind the toasted black sesame seeds, then stir them together with the sugar and salt designated for this coating. Separately, prepare the kinako coating by stirring the kinako with its allocated sugar and salt. Divide both the domyoji mixture and the sweet red bean paste into 9 equal portions.
將3份道明寺米混合物搓成橢圓形，用紅豆蓉包裹。將其餘的份量壓平，包住紅豆蓉，搓成球形。3個沾上黃豆粉，其餘的沾上芝麻混合物。
Take 3 portions of the domyoji mixture and shape them into ovals, then carefully wrap each oval around a portion of the red bean paste. For the remaining portions, flatten the domyoji mixture, wrap it around the red bean paste, and then shape these into neat balls. Coat 3 of the finished pieces with the kinako mixture, and coat the remaining pieces with the sesame mixture.
