Steps to Prepare Any-night-of-the-week Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Recipe of Award-winning Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes using 9 ingredients and 10 steps. Here is how you cook that.
This is my family's recipe for Ohagi.
Complete the process up to making the rice balls (Step 6) while the rice dough is still hot.
If you use ready made anko bean paste, evaporate the moisture by microwaving (500W) for 4 minutes.
If you want to make mochi, wet a pestle with hot water. For 10 servings, a diameter of 6cm each. Recipe by Chisora
Ingredients and spices that need to be Prepare to make Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes:
- 320 grams Mochi rice
- 1/5 tsp Salt
- 100 grams Anko red bean paste
- Kinako Ohagi
- 50 grams Kinako
- 50 grams Sugar
- 1/5 tsp Salt
- Anko Ohagi
- 100 grams Anko red bean paste
Instructions to make Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes
- Wash the mochi rice right before you cook. Cook in a rice cooker with 2 cups of water (not listed). (This is the same as when you cook regular white rice).
- Leave to stand for 10 minutes once it's cooked to steam. (Leave the rice cooker with the lid closed.)
- Take the inside pot and sprinkle salt while the rice is still hot. Using a dampened pestle, mash the rice grains until it is still a bit lumpy.
- If you mash the rice completely, it will become mochi. Spread katakuriko on your hands and roll the mochi into a ball. Dust a plate with katakuriko and transfer the mochi to the plate.
- Use about 1 g (1/5 teaspoon) of salt; a pinch of salt. A pinch is the amount you can hold between your forefinger, middle finger, and thumb.
- While the rice dough (Step 3) is still hot, wet your hands and divide into 10 pieces in a round shape.
- For half of the rice balls (5 balls), wrap the anko bean paste in the rice dough.
- Combine the kinako powder, sugar and salt in a shallow container and mix well. Dust the rice cakes (Step 7) while rolling in the container.
- Flatten a tablespoon of anko bean paste in a moistened and tightly wrung cloth. Place a plain rice ball (Step 6) on it and wrap the anko around the rice ball, rolling it out with your fingers.
- Done!
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