Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes. Wash the mochi rice right before you cook. Made with glutinous rice and red bean paste, these Japanese Sweet Rice Balls (Ohagi/Botamochi) are eaten during the spring and autumn equinoxes Ohagi or Botamochi is one of those special foods we enjoyed during spring and autumn equinoxes every year. They are sweet rice balls filled or coated.

Cooking Rice In An Electric Rice Cooker. Ohagi (Japanese Sweet Rice with Adzuki Paste). Ohagi is a traditional Japanese sweet that is still popular today. You can have Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes using 9 ingredients and 10 steps. Here is how you achieve it.

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

It's 320 grams of Mochi rice.
It's 1/5 tsp of Salt.
It's 100 grams of Anko red bean paste.
Prepare of Kinako Ohagi.
Prepare 50 grams of Kinako.
Prepare 50 grams of Sugar.
It's 1/5 tsp of Salt.
You need of Anko Ohagi.
You need 100 grams of Anko red bean paste.

Make rice balls for matcha ohagi. Place a piece of plastic wrap over a small bowl and place one piece of cooked rice and make a dimple in the center with a. The Aroma Housewares Digital Rice Cooker and Vegetable Steamer is a great product. A rice cooker is the perfect kitchen appliance for a family of any size!

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

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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