Ohagi Rice Cakes
Ohagi Rice Cakes

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ohagi rice cakes. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Ohagi Rice Cakes is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Ohagi Rice Cakes is something which I’ve loved my entire life. They’re fine and they look fantastic.

Great recipe for Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes. This is my family's recipe for Ohagi.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ohagi rice cakes using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Ohagi Rice Cakes:
  1. Get 150 g sticky rice (mochi-gome)
  2. Make ready 180 ml water
  3. Make ready some soy bean powder (kinako)
  4. Prepare some sugar
  5. Prepare some bean jam (if you use the canned, you might need to microwave it to dehydrate a little)

My daughter loves mochi and dumplings. Steaming ready-made cut rice cakes with regular white rice gives it a chewy texture. It's just like using glutenous rice. Steaming the rice to a softer consistency than usual makes it easy to mash and will.

Instructions to make Ohagi Rice Cakes:
  1. Preparation of rice. Wash the rice and put in a colander to drain the water off for a while. Then put it in a bowl (of the rice cooker) with the 180 ml water. Leave it for more than 1 hour.
  2. Cook the rice. If you don't have a rice cooker, you can use a normal pot and an oven or a microwave. If you use a pot, put a lid and heat it until boiling. Then lower the heat and cook for about 15 minutes. Stop heating and leave it for 10 minutes with the lid on. In case of microwave, put in a microwavable bowl and cover with plastic wrap. Microwave for 5 minutes, then turn over the rice with a big spoon or spatula, and repeat it again. After the last 5-min microwave, leave the bowl in the oven (with the plastic wrap on) for 10 minutes.
  3. Mash the rice while it is hot. We don't mash it completely but halfway (which is called "half-killing" in Japanese).
  4. ("Half-killed" sticky rice)
  5. Prepare the bean jam and the kinako. Microwave the bean jam if it is too wet (be careful, it will be very hot and you may burn your hands. Cool it down). Mix the kinako powder with sugar in a bowl.
  6. Wet your hand (a bowl of water on your side is useful) and take some of the rice in your hand.
  7. For Kinako ohagis, spread the rice, put a ball of bean jam and wrap up. Put the rice ball in the bowl of kinako powder.
  8. For Anko (bean jam) ohagis, make a rice ball and wrap it with the bean jam.
  9. We must not keep ohagis in a fridge. So it's better eat them as soon as possible.
  10. I also tried kinako with matcha green tea powder.

Botamochi or Ohagi: Sweet Japanese rice and bean cakes. If this is too much, halve the ingredients. They also freeze very well - see Notes below. Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice. They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by Japanese sects during both equinoxes.

So that’s going to wrap it up for this special food ohagi rice cakes recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!