Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave. 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 Japanese sects during both equinoxes. The name, ohagi, came from the autumn flower, hagi (bush clover).

Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave Put the rice into a rice cooker, scatter the diced mochi on top, then add a touch more water than when preparing regular white rice. Transfer the steamed rice to a bowl and, using a dampened pestle, mash the rice in a pounding motion. Wet your hands and separate the mixture into a dozen barrels. You can have Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave using 7 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave

  1. Prepare 200 ml of Mochi rice (sticky rice or sweet rice).
  2. It’s 1 of the same amount as the rice Water.
  3. It’s 300 grams of Store-bought ready-made anko (homemade is better).
  4. Prepare 1 tbsp of *Black sesame seeds.
  5. It’s 1 tsp of *Sugar.
  6. Prepare 1 tbsp of ☆Kinako.
  7. You need 1 tsp of ☆Sugar.

Form the lightly-pounded mochi rice into small balls. Flatten a piece of sweet red bean paste in your palm then close around the rice ball OR roll in the kinako topping. Tap the finished rice lightly with a pestle and crush it until it becomes a little sticky. Beans are rounded at the beginning.

Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave step by step

  1. Rinse the mochi rice, and put it into a microwaveable casserole dish (or similar) then add the water. Leave to soak for more than 30 minutes, an hour if possibe..
  2. Make six 10 g balls of anko. They don't have to be perfectly formed, as long as they are in lumps. (These are for the sesame seed and kinako versions.).
  3. Make three 40 g balls of anko. (These are for the anko versions.) For both sizes of anko balls, you only need to measure the first ones and then eyeball the rest to match in size..
  4. Combine the * sesame seeds and sugar and grind them up lightly. Combine the ☆ kinako and sugar, too..
  5. Cover the Step 1 mochi rice with a lid or plastic wrap and microwave for 6 minutes. Mix it up with a rice paddle, and microwave for an additional 4 minutes..
  6. When it has finished cooking in the microwave, cover with a tightly wrung out moistened kitchen towel and leave for 5 minutes..
  7. After 5 minutes, mash up the rich with a pestle. (You can buy a mortar and pestle at a 100 yen shop.).
  8. Moisten your hands and divide the mashed rice into three 30 g balls (for the anko version) and six 40 g lumps (for the sesame and kinako versions)..
  9. Form about 4 cm long rice balls. These are for the anko-coated ohagi, so there's no anko inside them..
  10. Flatten out a 40 g portion rice from Step 8 with moistened hands..
  11. Put an anko ball from Step 2 (10 g each) on top of the rice and form into a ball. Make 6 like this, and coat 3 in the sesame-sugar mix and 3 in the kinako-sugar mix made in Step 4. The sesame and kinako ohagi are done..
  12. To make the anko ohagi, spread out a 40 g anko ball (made in Step 3) and wrap it around the small rice ball you made in Step 8 from the bottom to the top..
  13. Spread out the anko so that the rice can't be seen anymore..
  14. Done. Arrange them with the nicer side facing up. Even some store-made ohagi have some of the rice peeking through, so ~.
  15. This is how the sesame seed and kinako ohagi look when cut..

Spread the rice in the palm of your hand, wrap the bean paste and roll it with kinako. Please have it with matcha. rice cake covered with sweet bean — the food of the equinoctial week where this is traditional in japan. Roll it round a couple of times to make sure there are no gaps. In a flat tray, mix the kinako soy bean flour, sugar, and salt together. Injeolmi is a popular Korean rice cake that's perfectly soft, chewy, nutty and mildly sweet.

source: cookpad.com