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Before you jump to Ohagi Rice Cakes recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.

Remember when the only people who cared about the natural environment were tree huggers as well as hippies? That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are unable to change things for the better without everyone's active involvement. Each and every family should start creating changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and 0F. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen on its own gives you many small means by which energy and money can be saved. It is reasonably uncomplicated to live green, after all. Mostly, all it will take is a bit of common sense.

We hope you got insight from reading it, now let's go back to ohagi rice cakes recipe. You can have ohagi rice cakes using 5 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Ohagi Rice Cakes :

• Provide 150 g of sticky rice (mochi-gome).
• Take 180 ml of water.
• You need of some soy bean powder (kinako).
• Provide of some sugar.
• Provide of some bean jam (if you use the canned, you might need to microwave it to dehydrate a little).

Steps to make Ohagi Rice Cakes :

• Preparation of rice. Wash the rice and put in a colander to drain the water off for a while. Then put it in a bowl (of the rice cooker) with the 180 ml water. Leave it for more than 1 hour.
• Cook the rice. If you don't have a rice cooker, you can use a normal pot and an oven or a microwave. If you use a pot, put a lid and heat it until boiling. Then lower the heat and cook for about 15 minutes. Stop heating and leave it for 10 minutes with the lid on. In case of microwave, put in a microwavable bowl and cover with plastic wrap. Microwave for 5 minutes, then turn over the rice with a big spoon or spatula, and repeat it again. After the last 5-min microwave, leave the bowl in the oven (with the plastic wrap on) for 10 minutes.
• Mash the rice while it is hot. We don't mash it completely but halfway (which is called "half-killing" in Japanese).
• ("Half-killed" sticky rice)
• Prepare the bean jam and the kinako. Microwave the bean jam if it is too wet (be careful, it will be very hot and you may burn your hands. Cool it down). Mix the kinako powder with sugar in a bowl.
• Wet your hand (a bowl of water on your side is useful) and take some of the rice in your hand.
• For Kinako ohagis, spread the rice, put a ball of bean jam and wrap up. Put the rice ball in the bowl of kinako powder.
• For Anko (bean jam) ohagis, make a rice ball and wrap it with the bean jam.
• We must not keep ohagis in a fridge. So it's better eat them as soon as possible.
• I also tried kinako with matcha green tea powder.

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