Easy Ohagi Rice Cakes (Mochi) using Leftover Rice
Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, easy ohagi rice cakes (mochi) using leftover rice. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Easy Ohagi Rice Cakes (Mochi) using Leftover Rice is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Easy Ohagi Rice Cakes (Mochi) using Leftover Rice is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook easy ohagi rice cakes (mochi) using leftover rice using 6 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:
  1. Get 100 grams Plain cooked rice
  2. Take 1 tbsp water to 2 tablespoons katakuriko Katakuriko slurry
  3. Get 1 tbsp Sugar
  4. Take 2 tbsp Water
  5. Prepare 1 Topping (kinako or anko red bean paste)
  6. Get 1/3 of a rice bowl full Water
Steps to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:
  1. Put the rice and 2 tablespoons water into a bowl, wrap with plastic wrap and microwave for 1 minute at 500 W. (For cold rice, microwave for 2 minutes at 500 W.)
  2. Remove from the microwave and mash.
  3. Dip the end of a rolling pin in water and mash to get a nice shiny texture.
  4. Once the rice gets sticky, wrap with plastic wrap and microwave for 30 seconds at 500 W.
  5. Remove from the microwave, then add the sugar and the katakuriko slurry.
  6. Use your fingers to mash the rice grains (dampen your hands in water first since it is hot). Wrap in plastic wrap and microwave for 20 seconds at 500 W.
  7. Remove from the microwave, bring together into a ball, then knead (like bread dough).
  8. Form into desired shapes and sizes.
  9. Coat with kinako, one at a time. (You could also use anko red bean paste or soy sauce.)
  10. Voila! Here is a nutritious black sesame kinako ohagi.
  11. Here is one with white sesame seeds. If you chill in the refrigerator for a day, they will harden. Microwaving for a minute makes them taste like sesame dumplings. Try it!

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