How to Make Perfect Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, How to Make Homemade Easy Ohagi Rice Cakes (Mochi) using Leftover Rice. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Ohagi Rice Cakes (Mochi) using Leftover Rice, 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 Easy Ohagi Rice Cakes (Mochi) using Leftover Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can have Easy Ohagi Rice Cakes (Mochi) using Leftover Rice using 6 ingredients and 11 steps. Here is how you can achieve it.

I used to always toss out leftover rice, so I thought of a way to use it. In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains. In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx

Ingredients and spices that need to be Prepare to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:

1. 100 grams Plain cooked rice
2. 1 tbsp water to 2 tablespoons katakuriko Katakuriko slurry
3. 1 tbsp Sugar
4. 2 tbsp Water
5. 1 Topping (kinako or anko red bean paste)
6. 1/3 of a rice bowl full Water

Instructions to make to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

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!

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So that's going to wrap this up with this exceptional food How to Prepare Speedy Easy Ohagi Rice Cakes (Mochi) using Leftover Rice. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!