Easiest Way to Make Delicious Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

Easiest Way to Make Delicious Easy Ohagi Rice Cakes (Mochi) using Leftover Rice Delicious, fresh and tasty.

Easy Ohagi Rice Cakes (Mochi) using Leftover Rice. Tender, soft and chewy Korean style rice cakes stuffed with chocolate truffles! Follow me on Instagram: http Slowly pour in the cold coffee and whisk until smoothly combined. Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice.

Mochi is a Japanese rice cake made from glutinous rice.

It is a mochi (glutinous rice cake) stuffed with anko (azuki - red bean paste).

In this tutorial, I will show you how to make Ichigo Daifuku using Kiri-mochi (square pieces of rice cake, packed individually).

You can cook Easy Ohagi Rice Cakes (Mochi) using Leftover Rice using 6 ingredients and 11 steps. Here is how you achieve that.

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

1. You need 100 grams of Plain cooked rice.

2. You need 1 tbsp of water to 2 tablespoons katakuriko Katakuriko slurry.

3. It’s 1 tbsp of Sugar.

4. You need 2 tbsp of Water.

5. You need 1 of Topping (kinako or anko red bean paste).

6. Prepare 1/3 of of a rice bowl full Water.

I got the rice from Walmart and the rice flour was ordered online (Walmart.com or Amazon) but you The mochi are now ready for use in your recipe such as okonomiyaki or can be grilled or pan fried and served with a dipping sauce.

Hawaiian butter mochi is an easy dessert made with coconut and butter in a rice flour base.

This butter mochi recipe makes a great gluten free dessert for.

Pinch the mochi over the red bean paste until the paste is completely covered.

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

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!.

Just beware of burning your hands with the hot mochi mix.

I used bean paste out of a pouch and didn't need to freeze it; worked.

After Christmas, you can't pass through a Japanese supermarket without seeing a pile of bags of rice cakes aka Mochi in Japanese.

Before going on, here's an explanation of what Mochi (餅) is.

The ingredient for the most standard white Mochi is a kind of rice called Mochigome, which is stickier as.