Easy Ohagi (Botamochi) In A Rice Cooker Recipe by Chisora
Easy Ohagi (Botamochi) in a Rice Cooker Cooking Instructions 1 Rinse the glutinous rice just before cooking. Add 2 cups of water (not included in ingredient list) and cook in a rice cooker as you would regular rice. 2 Once cooked, let the rice steam for about 10 minutes with the lid closed. 3 Remove the inner pot and sprinkle the hot rice with salt. Using a damp pestle or similar tool, mash the rice until it’s partially crushed but still has some grains remaining. 4 If you mash until completely smooth, it will turn into mochi. Dust your hands with potato starch and shape the rice into balls. Place the finished rice balls on a plate dusted with potato starch. 5 The 1/5 teaspoon (about 1 g) of salt is about a pinch—what you can pick up lightly with your thumb, index, and middle fingers. 6 While the rice is still hot, wet your hands and shape it into about 10 balls. 7 For half of the rice balls (about 5), wrap each with about 1 tablespoon of sweet red bean paste. 8 In a tray, mix the kinako, sugar, and salt evenly. Roll the rice balls with red bean paste inside in the kinako mixture to coat them. 9 Spread 1 tablespoon of sweet red bean paste on a tightly wrung damp cloth. Place a plain rice ball in the center, then use your fingers to spread and wrap the bean paste around the rice ball. 10 All done! 11 This recipe was published on Cookpad English! I’m so happy and a little embarrassed. Thank you to everyone involved! 12 This recipe was featured in the book “Cookpad’s Delicious Selected Sweets Recipes” by Shinsei Publishing. Thank you to everyone involved! 13 Want to make homemade sweet red bean paste? See Recipe ID: 17813349 1 Rinse the glutinous rice just before cooking. Add 2 cups of water (not included in ingredient list) and cook in a rice cooker as you would regular rice. 1 Rinse the glutinous rice just before cooking. Add 2 cups of water (not included in ingredient list) and cook in a rice cooker as you would regular rice. 2 Once cooked, let the rice steam for about 10 minutes with the lid closed. 2 Once cooked, let the rice steam for about 10 minutes with the lid closed. 3 Remove the inner pot and sprinkle the hot rice with salt. Using a damp pestle or similar tool, mash the rice until it’s partially crushed but still has some grains remaining. 3 Remove the inner pot and sprinkle the hot rice with salt. Using a damp pestle or similar tool, mash the rice until it’s partially crushed but still has some grains remaining. 4 If you mash until completely smooth, it will turn into mochi. Dust your hands with potato starch and shape the rice into balls. Place the finished rice balls on a plate dusted with potato starch. 4 If you mash until completely smooth, it will turn into mochi. Dust your hands with potato starch and shape the rice into balls. Place the finished rice balls on a plate dusted with potato starch. 5 The 1/5 teaspoon (about 1 g) of salt is about a pinch—what you can pick up lightly with your thumb, index, and middle fingers. 5 The 1/5 teaspoon (about 1 g) of salt is about a pinch—what you can pick up lightly with your thumb, index, and middle fingers. 6 While the rice is still hot, wet your hands and shape it into about 10 balls. 6 While the rice is still hot, wet your hands and shape it into about 10 balls. 7 For half of the rice balls (about 5), wrap each with about 1 tablespoon of sweet red bean paste. 7 For half of the rice balls (about 5), wrap each with about 1 tablespoon of sweet red bean paste. 8 In a tray, mix the kinako, sugar, and salt evenly. Roll the rice balls with red bean paste inside in the kinako mixture to coat them. 8 In a tray, mix the kinako, sugar, and salt evenly. Roll the rice balls with red bean paste inside in the kinako mixture to coat them. 9 Spread 1 tablespoon of sweet red bean paste on a tightly wrung damp cloth. Place a plain rice ball in the center, then use your fingers to spread and wrap the bean paste around the rice ball. 9 Spread 1 tablespoon of sweet red bean paste on a tightly wrung damp cloth. Place a plain rice ball in the center, then use your fingers to spread and wrap the bean paste around the rice ball. 10 All done! 10 All done! 11 This recipe was published on Cookpad English! I’m so happy and a little embarrassed. Thank you to everyone involved! 11 This recipe was published on Cookpad English! I’m so happy and a little embarrassed. Thank you to everyone involved! 12 This recipe was featured in the book “Cookpad’s Delicious Selected Sweets Recipes” by Shinsei Publishing. Thank you to everyone involved! 12 This recipe was featured in the book “Cookpad’s Delicious Selected Sweets Recipes” by Shinsei Publishing. Thank you to everyone involved! 13 Want to make homemade sweet red bean paste? See Recipe ID: 17813349 13 Want to make homemade sweet red bean paste? 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