Rice Cooker Ohagi (Botamochi) For Ohigan Recipe by goodluck♪
Rice Cooker Ohagi (Botamochi) for Ohigan Cooking Instructions 1 Rinse the glutinous rice and regular rice together. Add water to the 3-cup line in the rice cooker. Add the sugar and cook on the regular white rice setting. 2 In a large rice cooker, it takes about 45 minutes to cook. Once done, let it steam for about 15 minutes. 3 Mix the kinako, sugar, and salt together to prepare the coating. Divide the red bean paste into 6–7 portions, about 1 ounce (30 grams) each, and flatten them into oval shapes. 4 After steaming, add a pinch of salt to the rice and mix with a rice paddle. 5 Mixing with the rice paddle will mash the rice just enough. When it becomes sticky and chewy, it's ready. 6 Scoop the rice into oval shapes with the rice paddle. Place a piece of red bean paste on plastic wrap, then add the rice on top to finish. 7 For the kinako version, coat the rice balls with the prepared kinako mixture. 8 With kinako: use 1.75 ounces (50 grams) of rice per piece to make 13 pieces. With red bean paste: use 1 ounce (30 grams) anko plus 1.4 ounces (40 grams) rice per piece to make 7 pieces. You can make a total of 20 pieces (about 2 pounds/930 grams of rice mixture). 9 Adding a pinch of salt to the kinako brings out its sweetness. 1 Rinse the glutinous rice and regular rice together. Add water to the 3-cup line in the rice cooker. Add the sugar and cook on the regular white rice setting. 1 Rinse the glutinous rice and regular rice together. Add water to the 3-cup line in the rice cooker. Add the sugar and cook on the regular white rice setting. 2 In a large rice cooker, it takes about 45 minutes to cook. Once done, let it steam for about 15 minutes. 2 In a large rice cooker, it takes about 45 minutes to cook. Once done, let it steam for about 15 minutes. 3 Mix the kinako, sugar, and salt together to prepare the coating. Divide the red bean paste into 6–7 portions, about 1 ounce (30 grams) each, and flatten them into oval shapes. 3 Mix the kinako, sugar, and salt together to prepare the coating. Divide the red bean paste into 6–7 portions, about 1 ounce (30 grams) each, and flatten them into oval shapes. 4 After steaming, add a pinch of salt to the rice and mix with a rice paddle. 4 After steaming, add a pinch of salt to the rice and mix with a rice paddle. 5 Mixing with the rice paddle will mash the rice just enough. When it becomes sticky and chewy, it's ready. 5 Mixing with the rice paddle will mash the rice just enough. When it becomes sticky and chewy, it's ready. 6 Scoop the rice into oval shapes with the rice paddle. Place a piece of red bean paste on plastic wrap, then add the rice on top to finish. 6 Scoop the rice into oval shapes with the rice paddle. Place a piece of red bean paste on plastic wrap, then add the rice on top to finish. 7 For the kinako version, coat the rice balls with the prepared kinako mixture. 7 For the kinako version, coat the rice balls with the prepared kinako mixture. 8 With kinako: use 1.75 ounces (50 grams) of rice per piece to make 13 pieces. With red bean paste: use 1 ounce (30 grams) anko plus 1.4 ounces (40 grams) rice per piece to make 7 pieces. You can make a total of 20 pieces (about 2 pounds/930 grams of rice mixture). 8 With kinako: use 1.75 ounces (50 grams) of rice per piece to make 13 pieces. With red bean paste: use 1 ounce (30 grams) anko plus 1.4 ounces (40 grams) rice per piece to make 7 pieces. You can make a total of 20 pieces (about 2 pounds/930 grams of rice mixture). 9 Adding a pinch of salt to the kinako brings out its sweetness. 9 Adding a pinch of salt to the kinako brings out its sweetness. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Umm Ali (egyptian dessert) Cindys Summer Slow Cooker Pot Roast Milk Tea/Teh Tarik Fried Eggplant with Miso and Melted Cheese Deep-fried Potato Balls Umm Ali (egyptian dessert) Cindys Summer Slow Cooker Pot Roast Milk Tea/Teh Tarik Fried Eggplant with Miso and Melted Cheese Deep-fried Potato Balls Zucchini Fritters Easy Potato Soup Kim's crock pot Italian beef Vegetable chili Banana "Ice Cream" lachhha paratha Stir Fry Chicken Brownie Extreme Delight Spicy Spanish Rice Baked Brussels Sprouts Zucchini Fritters Easy Potato Soup Kim's crock pot Italian beef Vegetable chili Banana "Ice Cream" lachhha paratha Stir Fry Chicken Brownie Extreme Delight Spicy Spanish Rice Baked Brussels Sprouts