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Before you jump to Easy Ohagi Rice Cakes (Mochi) using Leftover Rice recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got insight from reading it, now let’s go back to easy ohagi rice cakes (mochi) using leftover rice recipe. You can cook easy ohagi rice cakes (mochi) using leftover rice using 6 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to cook Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:
- Get 100 grams Plain cooked rice
- Get 1 tbsp water to 2 tablespoons katakuriko Katakuriko slurry
- Prepare 1 tbsp Sugar
- Provide 2 tbsp Water
- You need 1 Topping (kinako or anko red bean paste)
- Get 1/3 of a rice bowl full Water
Instructions to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:
- 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.)
- Remove from the microwave and mash.
- Dip the end of a rolling pin in water and mash to get a nice shiny texture.
- Once the rice gets sticky, wrap with plastic wrap and microwave for 30 seconds at 500 W.
- Remove from the microwave, then add the sugar and the katakuriko slurry.
- 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.
- Remove from the microwave, bring together into a ball, then knead (like bread dough).
- Form into desired shapes and sizes.
- Coat with kinako, one at a time. (You could also use anko red bean paste or soy sauce.)
- Voila! Here is a nutritious black sesame kinako ohagi.
- 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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