Recipe: Appetizing Ohagi Rice Cakes

Ohagi Rice Cakes. Wash the rice and put in a colander to drain the water off for a while. Ohagi, or botamochi, are sweet rice balls which are usually made with glutinous rice. They are commonly eaten during higan periods in spring and autumn, a Buddhist holiday celebrated by.

Serve with broccoli and rice for a fantastically delicious vegetarian meal. My daughter has been a vegetarian for. Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi) are eaten during the spring and autumn equinoxes in Japan. You can have Ohagi Rice Cakes using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Ohagi Rice Cakes

1. It's 150 g of sticky rice (mochi-gome).
2. It's 180 ml of water.
3. Prepare of some soy bean powder (kinako).
4. It's of some sugar.
5. Prepare of some bean jam (if you use the canned, you might need to microwave it to dehydrate a little).

Choose from a wide range of similar scenes. The pounded rice is still soft. Enjoy the delicious fresh Ohagi or Botamochi! We are making Japanese autumn dessert, Ohagi also known as Botamochi in spring.

Ohagi Rice Cakes step by step

1. Preparation of rice. Wash the rice and put in a colander to drain the water off for a while. Then put it in a bowl (of the rice cooker) with the 180 ml water. Leave it for more than 1 hour..
2. Cook the rice. If you don't have a rice cooker, you can use a normal pot and an oven or a microwave. If you use a pot, put a lid and heat it until boiling. Then lower the heat and cook for about 15 minutes. Stop heating and leave it for 10 minutes with the lid on. In case of microwave, put in a microwavable bowl and cover with plastic wrap. Microwave for 5 minutes, then turn over the rice with a big spoon or spatula, and repeat it again. After the last 5-min microwave, leave the bowl in the oven (with the plastic wrap on) for 10 minutes..
3. Mash the rice while it is hot. We don't mash it completely but halfway (which is called "half-killing" in Japanese)..
4. ("Half-killed" sticky rice).
5. Prepare the bean jam and the kinako. Microwave the bean jam if it is too wet (be careful, it will be very hot and you may burn your hands. Cool it down). Mix the kinako powder with sugar in a bowl..
6. Wet your hand (a bowl of water on your side is useful) and take some of the rice in your hand..
7. For Kinako ohagis, spread the rice, put a ball of bean jam and wrap up. Put the rice ball in the bowl of kinako powder..
8. For Anko (bean jam) ohagis, make a rice ball and wrap it with the bean jam..
9. We must not keep ohagis in a fridge. So it's better eat them as soon as possible..
10. I also tried kinako with matcha green tea powder..

You can take away Ohagi which you made after enjoying some Ohagi and Matcha. Any animal foods such as egg, milk and meat are not used for this sweets. Ohagi, otherwise konwn as botamochi, is basically a mochi rice ball wrapped in anko (a kind of Japanese sweet red bean paste). This is the kind of rice used for making "mochi" rice cakes. Tochi Mochi Zenzai, horse chestnuts rice cake with sweet simmered adzuki beans, traditional See More Pictures.