{"id":1073,"date":"2020-12-27T01:13:37","date_gmt":"2020-12-27T01:13:37","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=1073"},"modified":"2020-12-27T01:13:37","modified_gmt":"2020-12-27T01:13:37","slug":"6mhc392z7pktczt-9nprc-fy5x4-7sedr-ehdaf-pwkmz","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=1073","title":{"rendered":"Ohagi (Japanese Rice Cake)"},"content":{"rendered":"
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1-2\/3 cups mochigome (sweet rice)<\/p>\n

1\/3 cup rice<\/p>\n

2 cups water<\/p>\n

3 tbsp. black sesame seed<\/p>\n

1-1\/2 tbsp. sugar<\/p>\n

1\/4 tsp. salt (for 6 balls)<\/p>\n

\n

Filling & Coatings:<\/p>\n

1 can tsubushi-an<\/p>\n

1 can koshi-an<\/p>\n

3 tbsp. kinako<\/p>\n

2 tbsp. sugar<\/p>\n

1\/8 tsp. salt (for 6 balls)<\/p>\n

\n

Wash rice and drain and let stand for about 3 hours. Add water and cook as for regular rice. Remove to suribachi and pound with surikogi. Remove to damp cloth and make into balls while still warm. Makes 18 balls of 2 tablespoon size. Dampen fingers with wet cloth while working.<\/p>\n

Tsubushi-an – Roll out a little larger than rice balls, flatten like in making manju. Place a rice ball in center and cover with an.<\/p>\n

Koshi-an – Make small balls and stuff in center of mochi, and roll ball in kinako or sesame seed mixture.<\/p>\n

Kinako – Mix together the kinako, sugar and salt. Place on plate and roll rice balls, shape and sprinkle more kinako mixture on top.<\/p>\n

Sesame Seed – Toast seeds in fry pan at low temperature until few seeds jump. Grind in suribachi. Add sugar and salt. Sprinkle mixture over rice balls filled with an.<\/p>\n

Place Ohagi in baking cups and arrange on tray. Serve with tea and tsukemono (pickled vegetables).<\/p>\n

\n<\/div>\n

\n

<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

1-2\/3 cups mochigome (sweet rice) 1\/3 cup rice 2 cups water 3 tbsp. black sesame seed 1-1\/2 tbsp. sugar 1\/4 tsp. salt (for 6 balls) Filling & Coatings: 1 can tsubushi-an 1 can koshi-an 3 tbsp. kinako 2 tbsp. sugar 1\/8 tsp. salt (for 6 balls) Wash rice and drain and let stand for about…<\/p>\n","protected":false},"author":0,"featured_media":1074,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[44],"tags":[3,64,47],"class_list":["post-1073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice-dishes","tag-japanese","tag-mochi","tag-still-more-of-our-favorite-recipes-green-1967"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/1073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1073"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/1073\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/1074"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}