Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave
Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, easy ohagi (rice and sweet bean cakes) made in just 10 minutes with a microwave. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave is something that I’ve loved my entire life.

It is sticky rice ball coated with sweet red bean paste. Interesting fact - Botamochi is a name used during Spring and Ohagi is a name used in Autumn. It is the same thing just different names used depending on the season.

To get started with this recipe, we must prepare a few components. You can cook 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 can achieve that.

The ingredients needed to make Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave:
  1. Get 200 ml Mochi rice (sticky rice or sweet rice)
  2. Take 1 the same amount as the rice Water
  3. Make ready 300 grams Store-bought ready-made anko (homemade is better)
  4. Prepare 1 tbsp ＊Black sesame seeds
  5. Take 1 tsp ＊Sugar
  6. Get 1 tbsp ☆Kinako
  7. Prepare 1 tsp ☆Sugar

They are a bit fiddly to make but not difficult. Sweet sticky rice is wrapped around red bean paste to form soft as a pillow dessert bites you'll want to make again and again. Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi). Perfectly chewy with a hint of sweetness, Green Tea Mochi is timeless Japanese sweet.

Steps to make Easy Ohagi (Rice and Sweet Bean Cakes) Made in Just 10 Minutes With a Microwave:
  1. 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.
  2. 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.)
  3. 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.
  4. Combine the ＊ sesame seeds and sugar and grind them up lightly. Combine the ☆ kinako and sugar, too.
  5. 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.
  6. When it has finished cooking in the microwave, cover with a tightly wrung out moistened kitchen towel and leave for 5 minutes.
  7. After 5 minutes, mash up the rich with a pestle. (You can buy a mortar and pestle at a 100 yen shop.)
  8. 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).
  9. Form about 4 cm long rice balls. These are for the anko-coated ohagi, so there's no anko inside them.
  10. Flatten out a 40 g portion rice from Step 8 with moistened hands.
  11. 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.
  12. 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.
  13. Spread out the anko so that the rice can't be seen anymore.
  14. Done. Arrange them with the nicer side facing up. Even some store-made ohagi have some of the rice peeking through, so ~
  15. This is how the sesame seed and kinako ohagi look when cut.

Make fresh Kakimochi at home with this easy rice cracker recipe; flavor it with. An easy fried rice recipe using Minute Rice for that "eat in" Chinese meal. A microwave is my usual reheating method. A splash of water and a short time covered to prevent. After orders are placed, diners can watch the robot scramble the eggs before frying it with steamed white rice and finely chopped spring onion.

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