Easy to Make Ohagi (Rice Cakes)

1. 1

   Rinse the rice, and soak in water for about 30 minutes.

2. 2

   Chop the mochi into 5 mm cubes.

3. 3

   Put the rice into a rice cooker, scatter the diced mochi on top, then add a touch more water than when preparing regular white rice.

4. 4

   Transfer the steamed rice to a bowl and, using a dampened pestle, mash the rice in a pounding motion.

5. 5

   Wet your hands and separate the mixture into a dozen barrels.

6. 6

   Coat the entire surface of the rice cakes from Step 4 in anko.

7. 7

   Or, if you like, sprinkle kinako powder mixed with sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.