Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

Easy Ohagi Rice Cakes (Mochi) using Leftover Rice

The texture will taste as though you used glutenous rice. Even though it tastes like mochi, it won't get stuck in your throat.


Plain cooked rice
100 g
Katakuriko slurry
1 tablespoon water to 2 tablespoons katakuriko
1 tablespoon
2 tablespoons
Topping (kinako or anko red bean paste)
to taste
about 1/3 of a rice bowl full (50 ml)


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. Remove from the microwave and mash.
3. Dip the end of a rolling pin in water and mash to get a nice shiny texture.
4. Once the rice gets sticky, wrap with plastic wrap and microwave for 30 seconds at 500 W.
5. Remove from the microwave, then add the sugar and the katakuriko slurry.
6. Use your fingers to mash the rice grains (dampen your hands in water first since it is hot). Wrap in plastic wrap and microwave for 20 seconds at 500 W.
7. Remove from the microwave, bring together into a ball, then knead (like bread dough).
8. Form into desired shapes and sizes.
9. Coat with kinako, one at a time. (You could also use anko red bean paste or soy sauce.)
10. Voila! Here is a nutritious black sesame kinako ohagi.
11. Here is one with white sesame seeds. If you chill in the refrigerator for a day, they will harden. Microwaving for a minute makes them taste like sesame dumplings. Try it!

Story Behind this Recipe

I used to always toss out leftover rice, so I thought of a way to use it.