Ohagi Rice Cakes

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Ohagi Rice Cakes . It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Ohagi Rice Cakes is one of the most popular of recent trending foods on earth. It is simple, it's quick, it tastes yummy. It is appreciated by millions daily. Ohagi Rice Cakes is something which I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Ohagi Rice Cakes , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ohagi Rice Cakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ohagi Rice Cakes is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ohagi Rice Cakes estimated approx 120 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Ohagi Rice Cakes using 5 ingredients and 10 steps. Here is how you can achieve that.

My mother (and occasionally my father) prepared ohagis in spring and in fall to offer for our ancestors. We always called them "ohagi" while I often hear that it is "bota-mochi" in spring and "ohagi" in fall now. We put a ball of bean jam in each kinako ohagi (the yellow one) .

Ingredients and spices that need to be Make ready to make Ohagi Rice Cakes :

1. 150 g sticky rice (mochi-gome)
2. 180 ml water
3. some soy bean powder (kinako)
4. some sugar
5. some bean jam (if you use the canned, you might need to microwave it to dehydrate a little)

Instructions to make to make Ohagi Rice Cakes

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 don't 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 don't 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 it's better eat them as soon as possible.
10. I also tried kinako with matcha green tea powder.

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So that's going to wrap this up for this exceptional food Recipe of Homemade Ohagi Rice Cakes . Thanks so much for your time. I'm confident you will make this at home. There's gonna be more interesting food in 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!