How to Prepare Perfect Ohagi Rice Cakes

How to Prepare Perfect Ohagi Rice Cakes Delicious, fresh and tasty.

Ohagi Rice Cakes. Check this video's related blog below to study the Japanese Kanji, vocabulary, and translation. 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.

Whenever I make ordinary ohagi rice cakes, I make these too.

Ohagi, otherwise konwn as botamochi, is basically a mochi rice ball wrapped in anko (a kind of Japanese sweet red bean paste).

This is the kind of rice used for making "mochi" rice cakes.

You can cook Ohagi Rice Cakes using 5 ingredients and 10 steps. Here is how you cook that.

Ingredients of Ohagi Rice Cakes

1. Prepare of sticky rice (mochi-gome).

2. Prepare of water.

3. Prepare of some soy bean powder (kinako).

4. It’s of some sugar.

5. You need of some bean jam (if you use the canned, you might need to microwave it to dehydrate a little).

Choose from a wide range of similar scenes.

This Asian rice cakes recipe came from Mama Lin's attempt to make Korean rice cakes, specifically the kind used in tteokbokki.

Like in Korean cuisine, steamed rice cakes are prevalent in Chinese.

I also made "Ohagi rice cakes with my grandmother during "Higan".

Ohagi Rice Cakes instructions

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 dont 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 dont 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 its better eat them as soon as possible..

10. I also tried kinako with matcha green tea powder..

You cook some Mochi rice and crush it and roll it a little and then you wrap it in red bean paste.

Photo about Ohagi botamochi , rice cake covered with sweet red bean paste, traditional japanese sacred food.

A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object.

Tochi Mochi Zenzai, horse chestnuts rice cake with sweet simmered adzuki beans, traditional See More Pictures.

Photo "Ohagi ( botamochi ), rice cake covered with sweet red.