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

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 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

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

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

I added salt preserved cherry blossoms and dyed the rice pink with red food coloring to the usual ohagi. The fragrance of the cherry blossoms makes them delicious, and they were a hit!This is my own way of making ohagi, but feel free to use this recipe as reference and the ohagi the way you're used to. By the way, my kids like ohagi more than sakura mochi (since ohagi has more bean paste). The cherry blossoms make these feel very elegant, so they'll be happily received as a gift. Recipe by miyuki12

My husband hates koshi-an (smooth bean paste)! He'll only eat chunky bean paste, so I decided to make these myself.Wet your palm well in Step 6, or the dough will stick to your hands and be hard to handle. Recipe by Chikayan

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

When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method.Please find the right cooking time that works best in your microwave oven!You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports. For 2 square cut mochi cakes worth. Recipe by Maigonohitsuji

I figured I could make okara like this if I could do it with tofu.It was a huge success when I tried it out.I tried various combinations and ingredients, and came up with this recipe.It is full of dietary fiber, and great if you're on a diet.Rolling this into small balls helps the kinako stick better, and it is delicious.There is no sweetness depending on the rice cake, so you can add lots of sugar. Recipe by Rurumiko

This is the technique we have been using for a long time at my parents' house.To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke

My grandma used to make this for me when I was a child, using the mochi rice cakes left over from New Year's.If you soak the grilled mochi cakes in boiling water, they will turn soft.Combine the kinako and sugar in the ratio that you like.You can cut up the mochi cakes if you like too. Recipe by doiko