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

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We hope you got insight from reading it, now let's go back to easily made with a rice cooker! authentic ohagi & botamochi rice cakes recipe. You can cook easily made with a rice cooker! authentic ohagi & botamochi rice cakes using 9 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes:

1. Get 320 grams of Mochi rice.
2. You need 1/5 tsp of Salt.
3. Prepare 100 grams of Anko red bean paste.
4. Provide of Kinako Ohagi.
5. Prepare 50 grams of Kinako.
6. You need 50 grams of Sugar.
7. Get 1/5 tsp of Salt.
8. Prepare of Anko Ohagi.
9. You need 100 grams of Anko red bean paste.

Instructions to make Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes:

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 it's 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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