Recipe: Delicious Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes

Recipe: Delicious Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes Delicious, fresh and tasty.

Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes. Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi) are eaten during the spring and autumn equinoxes Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year. They are sweet rice balls filled or coated. We are making Japanese autumn dessert, Ohagi also known as Botamochi in spring.

Dampen a surikogi pestle with weak salt water and also wet the inside of a bowl to.

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Down bellow is the rice cooker I use ⬇️⬇️⬇.

You can cook Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes

1. Prepare of Mochi rice.

2. You need of Salt.

3. Prepare of Anko red bean paste.

4. It’s of Kinako Ohagi.

5. Prepare of Kinako.

6. Prepare of Sugar.

7. You need of Salt.

8. You need of Anko Ohagi.

9. It’s of Anko red bean paste.

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Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes step by step

1. Wash the mochi rice right before you cook. Cook in a rice cooker with 2 cups of water (not listed). (This is the same as when you cook regular white rice)..

2. Leave to stand for 10 minutes once its cooked to steam. (Leave the rice cooker with the lid closed.).

3. Take the inside pot and sprinkle salt while the rice is still hot. Using a dampened pestle, mash the rice grains until it is still a bit lumpy..

4. If you mash the rice completely, it will become mochi. Spread katakuriko on your hands and roll the mochi into a ball. Dust a plate with katakuriko and transfer the mochi to the plate..

5. Use about 1 g (1/5 teaspoon) of salt; a pinch of salt. A pinch is the amount you can hold between your forefinger, middle finger, and thumb..

6. While the rice dough (Step 3) is still hot, wet your hands and divide into 10 pieces in a round shape..

7. For half of the rice balls (5 balls), wrap the anko bean paste in the rice dough..

8. Combine the kinako powder, sugar and salt in a shallow container and mix well. Dust the rice cakes (Step 7) while rolling in the container..

9. Flatten a tablespoon of anko bean paste in a moistened and tightly wrung cloth. Place a plain rice ball (Step 6) on it and wrap the anko around the rice ball, rolling it out with your fingers..

10. Done!.

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