Recipe: Yummy Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

Easy Ohagi Rice Cakes (Mochi) using Leftover Rice. Tender, soft and chewy Korean style rice cakes stuffed with chocolate truffles! Wash the mochi rice right before you cook. Hawaiian butter mochi is an easy dessert made with coconut and butter in a rice flour base.

Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into cakes or blocks. It is often eaten in New Year's Ozoni soup or baked with. After Christmas, you can't pass through a Japanese supermarket without seeing a pile of bags of rice cakes aka Mochi in Japanese. You can cook Easy Ohagi Rice Cakes (Mochi) using Leftover Rice using 6 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

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

Before going on, here's an explanation of what Mochi (餅) is. The ingredient for the most standard white Mochi is a kind of rice called Mochigome, which is stickier as. Crispy Risotto Cakes. <p>Got any leftover rice in the fridge? All it takes is a few fresh ingredients to transform it into a flavour-packed meal. use the following search parameters to narrow your results: subreddit:subreddit.

Easy Ohagi Rice Cakes (Mochi) using Leftover Rice instructions

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!.

Maybe to wet, maybe not enough kneading. I've never made mochi in this manner ( we cook it on our flat top with woodear mushroom or pork belly ) but you might need to knead it more, or get your hands SLIGHTLY. Mochi, or rice cake, is a Japanese food and ingredient made of steamed rice that is pounded into a thick and chewy solid rice cake. Mochi is also available in shelf-stable packages, known as kirimochi or kakimochi- but these rice cakes tend to be hard-and best used in recipes that grill, boil, or deep. Mochi's super-dense rice concentration means one average-sized cake (which fits in the palm of your hand) packs a deceptive amount of calories.