Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes
Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, easily made with a rice cooker! authentic ohagi & botamochi rice cakes. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes is something which I’ve loved my entire life.

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To get started with this recipe, we must prepare a few components. You can cook easily made with a rice cooker! authentic ohagi & botamochi rice cakes using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes:
  1. Prepare 320 grams Mochi rice
  2. Make ready 1/5 tsp Salt
  3. Prepare 100 grams Anko red bean paste
  4. Take Kinako Ohagi
  5. Get 50 grams Kinako
  6. Get 50 grams Sugar
  7. Make ready 1/5 tsp Salt
  8. Make ready Anko Ohagi
  9. Take 100 grams Anko red bean paste

Recipe Notes If the anko is too soft, microwave it without plastic wrap to reduce the excess liquid. Enjoy a traditional wagashi dessert dating back to classical times with this easy ohagi mochi and red bean sweets recipe. Commonly enjoyed in Japan during the autumn equinox or during O-bon (a festival for honouring the spirits of one's ancestors), ohagi are made with glutinous mochi rice and sweet chunky red bean paste. Ohagi, sweet rice balls, are a traditional Japanese autumnal equinox treat!

Steps to make Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes:
  1. Wash the mochi rice right before you cook. Cook in a rice cooker with 2 cups of water (not listed). (This is the same as when you cook regular white rice).
  2. Leave to stand for 10 minutes once it's cooked to steam. (Leave the rice cooker with the lid closed.)
  3. Take the inside pot and sprinkle salt while the rice is still hot. Using a dampened pestle, mash the rice grains until it is still a bit lumpy.
  4. If you mash the rice completely, it will become mochi. Spread katakuriko on your hands and roll the mochi into a ball. Dust a plate with katakuriko and transfer the mochi to the plate.
  5. Use about 1 g (1/5 teaspoon) of salt; a pinch of salt. A pinch is the amount you can hold between your forefinger, middle finger, and thumb.
  6. While the rice dough (Step 3) is still hot, wet your hands and divide into 10 pieces in a round shape.
  7. For half of the rice balls (5 balls), wrap the anko bean paste in the rice dough.
  8. Combine the kinako powder, sugar and salt in a shallow container and mix well. Dust the rice cakes (Step 7) while rolling in the container.
  9. Flatten a tablespoon of anko bean paste in a moistened and tightly wrung cloth. Place a plain rice ball (Step 6) on it and wrap the anko around the rice ball, rolling it out with your fingers.
  10. Done!
  11. Ready to serve and ENJOY!

Commonly enjoyed in Japan during the autumn equinox or during O-bon (a festival for honouring the spirits of one's ancestors), ohagi are made with glutinous mochi rice and sweet chunky red bean paste. Ohagi, sweet rice balls, are a traditional Japanese autumnal equinox treat! Ohagi are made with glutinous rice or 'mochi' rice that is lightly pounded but the grains are still visible, unlike smooth mochi types. The rustic texture, homey toppings, and subtle sweetness are quintessential autumn. Make sure that you wet your hands using water to prevent the rice from sticking.

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