Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ohagi rice cakes. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Ohagi Rice Cakes is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Ohagi Rice Cakes is something that I have loved my entire life. They’re nice and they look fantastic.
Voor elk feestje hebben wij een bijpassende taart of andere soorten gebakjes! Put the rice ball in the bowl of kinako powder. For Anko (bean jam) ohagis, make a rice ball and wrap it with the bean jam. We must not keep ohagis in a fridge.
To get started with this particular recipe, we have to prepare a few ingredients. You can have ohagi rice cakes using 5 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Ohagi Rice Cakes:
- Make ready 150 g sticky rice (mochi-gome)
- Take 180 ml water
- Make ready some soy bean powder (kinako)
- Prepare some sugar
- Prepare some bean jam (if you use the canned, you might need to microwave it to dehydrate a little)
Ohagi (glutinous rice cakes) Mix the rices and prepare as basic rice. Remove the hot rice into a sturdy bowl, add salt and mix vigorously with a wooden pestle or sturdy spoon. This willtake some muscle, and will inevitably leave some kernels intact, which I prefer. Put ingredients marked ☆ in a freezer bag and knead well.
Steps to make Ohagi Rice Cakes:
- Preparation of rice. Wash the rice and put in a colander to drain the water off for a while. Then put it in a bowl (of the rice cooker) with the 180 ml water. Leave it for more than 1 hour.
- Cook the rice. If you don't have a rice cooker, you can use a normal pot and an oven or a microwave. If you use a pot, put a lid and heat it until boiling. Then lower the heat and cook for about 15 minutes. Stop heating and leave it for 10 minutes with the lid on. In case of microwave, put in a microwavable bowl and cover with plastic wrap. Microwave for 5 minutes, then turn over the rice with a big spoon or spatula, and repeat it again. After the last 5-min microwave, leave the bowl in the oven (with the plastic wrap on) for 10 minutes.
- Mash the rice while it is hot. We don't mash it completely but halfway (which is called "half-killing" in Japanese).
- ("Half-killed" sticky rice)
- Prepare the bean jam and the kinako. Microwave the bean jam if it is too wet (be careful, it will be very hot and you may burn your hands. Cool it down). Mix the kinako powder with sugar in a bowl.
- Wet your hand (a bowl of water on your side is useful) and take some of the rice in your hand.
- For Kinako ohagis, spread the rice, put a ball of bean jam and wrap up. Put the rice ball in the bowl of kinako powder.
- For Anko (bean jam) ohagis, make a rice ball and wrap it with the bean jam.
- We must not keep ohagis in a fridge. So it's better eat them as soon as possible.
- I also tried kinako with matcha green tea powder.
This willtake some muscle, and will inevitably leave some kernels intact, which I prefer. Put ingredients marked ☆ in a freezer bag and knead well. Spread bean paste over plastic wrap, and put the rice ball on it. Wrap the rice ball with the bean paste. Put the rice on top of the heated mochi, and mix with a spoon.
So that’s going to wrap it up for this special food ohagi rice cakes recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
