How to Recipe Tasty Easily Made With a Rice Cooker Authentic Ohagi Botamochi Rice Cakes

Without fail making ultimate Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes easy, yummy, practical.

Good Evening every body, at this time you get present recipe Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes with 9 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 10 stages of easy cooking Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes.

Ingredients for Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes

1. Prepare 320 grams : Mochi rice.

2. Needed 1/5 tsp : Salt.

3. Prepare 100 grams : Anko red bean paste.

4. Needed : Kinako Ohagi.

5. Prepare 50 grams : Kinako.

6. Needed 50 grams : Sugar.

7. Prepare 1/5 tsp : Salt.

8. Prepare : Anko Ohagi.

9. Needed 100 grams : Anko red bean paste.

If all ingredients Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes

1. 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)..

2. Leave to stand for 10 minutes once it's cooked to steam. (Leave the rice cooker with the lid closed.).

3. 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..

4. 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..

5. 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..

6. While the rice dough (Step 3) is still hot, wet your hands and divide into 10 pieces in a round shape..

7. For half of the rice balls (5 balls), wrap the anko bean paste in the rice dough..

8. 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..

9. 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..

10. Done!.

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