Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, easy ohagi rice cakes (mochi) using leftover rice. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Easy Ohagi Rice Cakes (Mochi) using Leftover Rice is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Easy Ohagi Rice Cakes (Mochi) using Leftover Rice is something which I have loved my whole life. They’re nice and they look wonderful.
Dip the end of a rolling pin in water and mash to get a nice shiny texture. 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. Transfer the steamed rice to a bowl and, using a dampened pestle, mash the rice in a pounding motion. Wet your hands and separate the mixture into a dozen barrels.
To get started with this particular recipe, we must prepare a few components. You can have easy ohagi rice cakes (mochi) using leftover rice using 6 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:
- Get 100 grams Plain cooked rice
- Take 1 tbsp water to 2 tablespoons katakuriko Katakuriko slurry
- Prepare 1 tbsp Sugar
- Get 2 tbsp Water
- Prepare 1 Topping (kinako or anko red bean paste)
- Prepare 1/3 of a rice bowl full Water
Put cooked rice in a bowl, sprinkle flour over the rice, and knead rice with hands, mixing ingredients together. Shape rice into small, round, flat pieces. Heat vegetable oil in a skillet. Mochi is a Japanese rice cake that is made from steamed white rice or glutinous rice.
Instructions to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:
- 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.)
- Remove from the microwave and mash.
- Dip the end of a rolling pin in water and mash to get a nice shiny texture.
- Once the rice gets sticky, wrap with plastic wrap and microwave for 30 seconds at 500 W.
- Remove from the microwave, then add the sugar and the katakuriko slurry.
- 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.
- Remove from the microwave, bring together into a ball, then knead (like bread dough).
- Form into desired shapes and sizes.
- Coat with kinako, one at a time. (You could also use anko red bean paste or soy sauce.)
- Voila! Here is a nutritious black sesame kinako ohagi.
- 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!
Heat vegetable oil in a skillet. Mochi is a Japanese rice cake that is made from steamed white rice or glutinous rice. It can also be made from steamed brown rice. Alone, mochi is a staple food in Japanese cuisine, but it also acts as an important ingredient in many Japanese foods such as desserts, soups (both savory and dessert types), and hot pot dishes. It can also be grilled, baked or fried.
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