This is for my children, who love strawberry daifuku. Whenever I make ordinary ohagi rice cakes, I make these too.- Small, round and not so sour strawberries are good for this recipe. I often use saga-honoka, beni hoppe or amaou strawberries.- Make sure to wrap the bean paste or dough thinly. Otherwise, it will turn into a massive rice cake. - Refer to "My Precious Ohagi"to see how to make the bean paste filling, etc. The amount of rice is more than usual because you're using it to make ohagi. If you reduce the amount, it will be difficult to cook in the rice cooker. If you use it all for strawberry ohagi, it should make around 30. Recipe by Keyua

My daughter loves mochi and dumplings.Steaming ready-made cut rice cakes with regular white rice gives it a chewy texture. It's just like using glutenous rice.Steaming the rice to a softer consistency than usual makes it easy to mash and will come out nice and chewy!If you plan to prepare the rice cakes early in advance, adding a bit of sugar (about 1 teaspoon) in Step 3 helps keep the rice moist. For 12 small rice cakes. Recipe by Mikko*mikko

I made ohagi and botamochi rice cakes easily from plain cooked rice.You can sprinkle on your favourite toppings such as black sesame seeds, ground sesame seeds, aonori seaweed powder, green kinako powder, green tea powder, etc. Enjoy your original ohagi and botamochi rice cakes. (Refer to Step 7.) Recipe by Stylish Mama

I had a craving for ohagi rice cakes, but if I make a lot, I end up with too many leftovers. So I came up with this recipe to easily make a small portion of mochi.It's easier to work if you put some water in a bowl for wetting your hands (since the mochi sticks to your hands)Measuring the tsubu an and rolling it into balls before microwaving the mochi makes the work easier. Recipe by Jinpiyo

This is a confectionary with shiratamako wrapped in anko. The authentic version is apparently wrapped with lard.Use koshi-an or tsubu-an.It's difficult to wrap at Step 2, so do not put too much bean paste, or spread too thinly.If the dough does not stick to your hands, then you don't need to coat your hands with katakuriko. Recipe by Rurika

This is my family's recipe for Ohagi.Complete the process up to making the rice balls (Step 6) while the rice dough is still hot.If you use ready made anko bean paste, evaporate the moisture by microwaving (500W) for 4 minutes.If you want to make mochi, wet a pestle with hot water. For 10 servings, a diameter of 6cm each. Recipe by Chisora

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

Since I wanted to make this for my mother, I looked at a variety of recipes, but they all used sugar syrup. It seemed wasteful and a bother to buy sugar syrup just to use a small amount, so I combined a bunch of recipes to come up with another way of making it.If flour streaks from the shiratamako still remains at Step 4, heat for a bit longer. Recipe by Mia

I liked the size of the ohagi that friend of mine made for me 15-16 years ago. Since then, after making an ohagi recipe that was in a cookbook that came with my microwave oven several times, the recipe gradually evolved in terms of timing and amounts to become my own.The original recipe called for equal amounts of sugar and sesame seeds or kinako, but I've really cut down on the sugar.The original recipe in the cookbook that came with my microwave oven used both mochi (sweet short-grain) rice and regular japonica (uruchi or medium-grain) rice, but using mochi rice only makes the ohagi more sticky and chewyPlease use your favorite ready-made anko.I used an anko made in Sapporo, Hokkaido, that actor Yujiro Ishihara is said to have loved.If your mochi rice is old, add 10% more water. For 9 small ohagi (3 x 3 varieties). Recipe by mielle

I wanted to make an easy Gohei Mochi recipe to cook at home. This recipe requires only a stick, plastic wrap, and a grill! Sweet sticky rice is already sticky, so you don't need to mash it. That makes this dish easier.The miso mixture burns easily, so adjust the heat and grilling time accordingly. You can also use walnuts instead of sesame seeds. The cooking methods and shape of the rice cakes might differ in different areas. I created this recipe so that people can make this dish at home. Recipe by handmadecafe

This recipe is the result of many experiments to come up with a very versatile and easy to handle gyuuhi.Adjust the microwave time depending on your microwave oven, as it varies by brand. For about 200 g worth. Recipe by Jun13

My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe!The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro