Easy to Make Ohagi (Rice Cakes)

Name: Easy to Make Ohagi (Rice Cakes)
Yield: 12 servings
Cuisine: American
Ingredients: 1 rice bowls' worth White rice; 1 Ready-made dry mochi rice cake; 1 Anko red bean paste; 1 Kinako; 1 Ground white sesame seeds; 1 Sugar

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

12 servings

1rice bowls' worth White rice
1Ready-made dry mochi rice cake
1Anko red bean paste
1Kinako
1Ground white sesame seeds
1Sugar

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Steps

1

Rinse the rice, and soak in water for about 30 minutes. Chop the mochi into 5 mm cubes.
2

Put the rice into a rice cooker, scatter the diced mochi on top, then add a touch more water than when preparing regular white rice.
3

Transfer the steamed rice to a bowl and, using a dampened pestle, mash the rice in a pounding motion.
4

Wet your hands and separate the mixture into a dozen barrels.
5

Coat the entire surface of the rice cakes from Step 4 in anko. Or, if you like, sprinkle kinako powder mixed with sugar.