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

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, easy ohagi rice cakes (mochi) using leftover rice. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Easy Ohagi Rice Cakes (Mochi) using Leftover Rice is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Easy Ohagi Rice Cakes (Mochi) using Leftover Rice is something which I’ve loved my whole life. They’re fine and they look wonderful.

Dip the end of a rolling pin in water and mash to get a nice shiny texture. Put the rice into a rice cooker, scatter the diced mochi on top, then add a touch more water than when preparing regular white rice. Transfer the steamed rice to a bowl and, using a dampened pestle, mash the rice in a pounding motion. Wet your hands and separate the mixture into a dozen barrels.

To get started 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 it.

The ingredients needed to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:
  1. Take 100 grams Plain cooked rice
  2. Get 1 tbsp water to 2 tablespoons katakuriko Katakuriko slurry
  3. Make ready 1 tbsp Sugar
  4. Get 2 tbsp Water
  5. Prepare 1 Topping (kinako or anko red bean paste)
  6. Take 1/3 of a rice bowl full Water

Reindeer Rice Cakes, Owl Rice Cakes, Owl Rice Cakes. Each one calls for pre-cooked rice. If you keep opening your fridge to find that little container of rice staring at you, it's time to use it up before it goes bad. Repurposing leftovers helps you to save money and reduce food waste.

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!

If you keep opening your fridge to find that little container of rice staring at you, it's time to use it up before it goes bad. Repurposing leftovers helps you to save money and reduce food waste. First, learn how to properly reheat rice. Japanese rice is a short-grain, polished white rice. You can use either a rice cooker or stovetop for this recipe–simply adjust the time if you are cooking rice in a pot on the stove.

So that is going to wrap it up with this special food easy ohagi rice cakes (mochi) using leftover rice recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!