Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Easy Ohagi Rice Cakes (Mochi) using Leftover Rice. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Easy Ohagi Rice Cakes (Mochi) using Leftover Rice is one of the most favored of current trending meals in the world. It's appreciated by millions daily. It is simple, it's fast, it tastes yummy. They're nice and they look fantastic. Easy Ohagi Rice Cakes (Mochi) using Leftover Rice is something which I've loved my entire life.

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To get started with this recipe, we must prepare a few components. You can cook Easy Ohagi Rice Cakes (Mochi) using Leftover Rice using 6 ingredients and 11 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Get to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:

1. 100 grams Plain cooked rice
2. 1 tbsp water to 2 tablespoons katakuriko Katakuriko slurry
3. 1 tbsp Sugar
4. 2 tbsp Water
5. 1 Topping (kinako or anko red bean paste)
6. 1/3 of a rice bowl full Water

Steps to make to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

1. 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.)
2. Remove from the microwave and mash.
3. Dip the end of a rolling pin in water and mash to get a nice shiny texture.
4. Once the rice gets sticky, wrap with plastic wrap and microwave for 30 seconds at 500 W.
5. Remove from the microwave, then add the sugar and the katakuriko slurry.
6. 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.
7. Remove from the microwave, bring together into a ball, then knead (like bread dough).
8. Form into desired shapes and sizes.
9. Coat with kinako, one at a time. (You could also use anko red bean paste or soy sauce.)
10. Voila! Here is a nutritious black sesame kinako ohagi.
11. 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!

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So that is going to wrap it up with this special food Recipe of Super Quick Homemade Easy Ohagi Rice Cakes (Mochi) using Leftover Rice. Thanks so much for your time. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!