Ohagi Rice Cakes

• 150 g sticky rice (mochi-gome)
• 180 ml water

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

sticky rice, water

Taken from cookpad.com/us/recipes/250320-ohagi-rice-cakes (may not work)