Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

1. 1

   Put the rice and 2 tablespoons water into a bowl, wrap with plastic wrap and microwave for 1 minute at 500 W. (For cold rice, microwave for 2 minutes at 500 W.)

2. 2

   Remove from the microwave and mash.

3. 3

   Dip the end of a rolling pin in water and mash to get a nice shiny texture.

4. 4

   Once the rice gets sticky, wrap with plastic wrap and microwave for 30 seconds at 500 W.

5. 5

   Remove from the microwave, then add the sugar and the katakuriko slurry.

6. 6

   Use your fingers to mash the rice grains (dampen your hands in water first since it is hot).

7. 7

   Wrap in plastic wrap and microwave for 20 seconds at 500 W.

8. 8

   Remove from the microwave, bring together into a ball, then knead (like bread dough).

9. 9

   Form into desired shapes and sizes.

10. 10

    Coat with kinako, one at a time.

11. 11

    (You could also use anko red bean paste or soy sauce.)

12. 12

    Voila!

13. 13

    Here is a nutritious black sesame kinako ohagi.

14. 14

    Here is one with white sesame seeds.

15. 15

    If you chill in the refrigerator for a day, they will harden.

16. 16

    Microwaving for a minute makes them taste like sesame dumplings.

17. 17

    Try it!

* Per serving · 4 servings · Values may vary.

No additional tips available.