Recipe: Perfect 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. Since then, after making an ohagi recipe that was in a cookbook that came with my microwave oven several times, the recipe gradually evolved in terms of timing and amounts to become my own. This recipe calls for two kinds of rice: glutinous and Japanese. Glutinous rice is a sticky, often sweet rice grown in Southeast Asia.

Japanese rice is a short-grain, polished white rice. When the rice is just cool enough to handle but still warm, transfer it to a bowl and mash lightly with a pestle or wooden spoon. Form the lightly-pounded mochi rice into small balls. You can have 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 achieve that.

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

1. Prepare 200 ml of Mochi rice (sticky rice or sweet rice).
2. You need 1 of the same amount as the rice Water.
3. It's 300 grams of Store-bought ready-made anko (homemade is better).
4. Prepare 1 tbsp of ＊Black sesame seeds.
5. You need 1 tsp of ＊Sugar.
6. Prepare 1 tbsp of ☆Kinako.
7. You need 1 tsp of ☆Sugar.

Flatten a piece of sweet red bean paste in your palm then close around the rice ball OR roll in the kinako topping. Anko (sweet bean paste) This is the chocolate brown sweet bean filling that is encased in ohagi (glutinous rice cakes), anpan (rolls), dorayaki (mini pancakes), etc. While it is available in cans, it is very easy to make, and economical as well. Place a piece of plastic wrap over a small bowl, place one of the adzuki paste chunk and make a dimple in the center.

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

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..

Manju is one variety of the myriad of Japanese sweets, or wagashi, available for enjoyment. Manju is a round steamed cake which is typically filled with a sweet red bean filling. It differs from the otherwise popular mochi, or rice cake, which at times also is filled with a sweet red bean filling, in that the manju is made of wheat, rice, or another type of flour and has a cake-like consistency. In case of microwave, put in a microwavable bowl and cover with plastic wrap. In a small ball, stir just boiled hot water in flour and mix well with chopsticks.