Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, easy ohagi (rice and sweet bean cakes) made in just 10 minutes with a microwave. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Since then, after making an ohagi recipe that was in a cookbook that came with my microwave oven several times, the. Recipe Notes If the anko is too soft, microwave it without plastic wrap to reduce the excess liquid. With the spoon, give it a quick mix, re-cover and pop back in for another minute. Get a spatula, and wet it in water.
Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have easy ohagi (rice and sweet bean cakes) made in just 10 minutes with a microwave using 7 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave:
- Make ready 200 ml Mochi rice (sticky rice or sweet rice)
- Make ready 1 the same amount as the rice Water
- Make ready 300 grams Store-bought ready-made anko (homemade is better)
- Make ready 1 tbsp ＊Black sesame seeds
- Get 1 tsp ＊Sugar
- Make ready 1 tbsp ☆Kinako
- Take 1 tsp ☆Sugar
These rice cakes are gooey, chewy, and sweet on the inside and crispy on the outside. The texture is just wonderful, both soft and crispy at the same time. The best thing about these is that they are very quick to make. Sweet Red Bean Paste (Anko) is a versatile ingredient that is used to make many Japanese sweets.
Steps to make Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave:
- Rinse the mochi rice, and put it into a microwaveable casserole dish (or similar) then add the water. Leave to soak for more than 30 minutes, an hour if possibe.
- Make six 10 g balls of anko. They don't have to be perfectly formed, as long as they are in lumps. (These are for the sesame seed and kinako versions.)
- Make three 40 g balls of anko. (These are for the anko versions.) For both sizes of anko balls, you only need to measure the first ones and then eyeball the rest to match in size.
- Combine the ＊ sesame seeds and sugar and grind them up lightly. Combine the ☆ kinako and sugar, too.
- Cover the Step 1 mochi rice with a lid or plastic wrap and microwave for 6 minutes. Mix it up with a rice paddle, and microwave for an additional 4 minutes.
- When it has finished cooking in the microwave, cover with a tightly wrung out moistened kitchen towel and leave for 5 minutes.
- After 5 minutes, mash up the rich with a pestle. (You can buy a mortar and pestle at a 100 yen shop.)
- Moisten your hands and divide the mashed rice into three 30 g balls (for the anko version) and six 40 g lumps (for the sesame and kinako versions).
- Form about 4 cm long rice balls. These are for the anko-coated ohagi, so there's no anko inside them.
- Flatten out a 40 g portion rice from Step 8 with moistened hands.
- Put an anko ball from Step 2 (10 g each) on top of the rice and form into a ball. Make 6 like this, and coat 3 in the sesame-sugar mix and 3 in the kinako-sugar mix made in Step 4. The sesame and kinako ohagi are done.
- To make the anko ohagi, spread out a 40 g anko ball (made in Step 3) and wrap it around the small rice ball you made in Step 8 from the bottom to the top.
- Spread out the anko so that the rice can't be seen anymore.
- Done. Arrange them with the nicer side facing up. Even some store-made ohagi have some of the rice peeking through, so ~
- This is how the sesame seed and kinako ohagi look when cut.
The best thing about these is that they are very quick to make. Sweet Red Bean Paste (Anko) is a versatile ingredient that is used to make many Japanese sweets. It is made from just azuki beans, sugar and a pinch of salt. The process of making it is very simple. You can not only make traditional Japanese sweets with Anko, but also spread Anko on a piece of bread just like you spread peanut butter.
So that’s going to wrap it up for this exceptional food easy ohagi (rice and sweet bean cakes) made in just 10 minutes with a microwave recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
