Recipe: Yummy Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

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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 Turn to Food to Boost Your Mood.

Many of us believe that comfort foods are bad for us and that we should keep away from them. But if your comfort food is candy or junk food this might be true. Other times, however, comfort foods can be totally healthy and it's good for you to eat them. Some foods actually do boost your mood when you eat them. If you feel a little bit down and you need an emotional pick me up, try some of these.

Eggs, believe it or not, are great for helping you fight depression. Just make sure that you don't throw away the egg yolk. Every time you want to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, the yolks especially, are loaded with B vitamins. The B vitamin family can be fantastic for elevating your mood. This is because they help in bettering the function of your neural transmitters, the components of your brain that affect your mood. Try eating a couple of eggs to feel better!

Now you can see that junk food isn't necessarily what you have to eat when you are wanting to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let's go back to easy ohagi rice cakes (mochi) using leftover rice recipe. To cook easy ohagi rice cakes (mochi) using leftover rice you only need 6 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:

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

Steps 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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