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Easy Ohagi and Botamochi Rice Cakes

Easy Ohagi and Botamochi Rice Cakes

This is good for ohigan (equinoctial week) in spring and autumn!
Make botamochi rice cake for spring equinox and ohagi rice cake for autumn equinox.
You can make them easily from plain cooked rice and store -bought sweetened bean paste!
This is a good way to use up leftover rice.

Ingredients: 6 rice cakes

☆Plain cooked rice
500 g
☆Sugar
3 tablespoons
☆Hot water
2 tablespoons
☆Salt
A little
Sweetened bean paste (Store-bought, divide into 6)
240 g
Matcha kinako
Matcha
1 teaspoon
Kinako
1 tablespoon
Sugar
1 teaspoon
White sesame seeds
White sesame seeds
2 tablespoons

Steps

1. Put ingredients marked ☆ in a freezer bag and knead well. Divide into 6 pieces, and form into barrel shaped rice balls.
2. Spread bean paste over plastic wrap, and put the rice ball on it. Wrap the rice ball with the bean paste.
3. Make 6 ohagi rice cakes covered with the bean paste. Leave 2 of them as they are. Sprinkle matcha kinako powder or white sesame seeds on the others.
4. Sprinkle kinako powder on two rice cakes.
5. Sprinkle white sesame seeds on two rice cakes.
6. It is convenient to use a mold for making barrel shaped rice balls. You can get this from a 100 yen shop.
7. These are the variations of this recipe with different toppings.

Story Behind this Recipe

I made ohagi and botamochi rice cakes easily from plain cooked rice.