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Everybody knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper amount of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we need to do. At the conclusion of the day, the majority of us want to go home, not to the gym. We want a yummy, greasy burger, not an equally tasty salad (unless we’re vegetarians). You should be thankful to learn that getting healthy doesn’t always have to be super hard work. If you are conscientious you’ll get all of the activity and appropriate food choices you need. Here are some very simple ways to get healthful.
Walk up the stairs. Stroll up the stairs to where you live or work as opposed to using the elevator. While this will be tough to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. If you do work on a extremely high floor, why not get off the elevator a couple of floors earlier and walk the rest of the way? Lots of people opt for the easy elevator ride instead of making an attempt on the stairs. Even just a single flight of stairs, when walked up or down a few times a day–can be a great improvement to your system.
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We hope you got insight from reading it, now let’s go back to easy ohagi rice cakes (mochi) using leftover rice recipe. To cook easy ohagi rice cakes (mochi) using leftover rice you only need 6 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:
- You need Plain cooked rice
- Provide water to 2 tablespoons katakuriko Katakuriko slurry
- You need Sugar
- Provide Water
- Provide Topping (kinako or anko red bean paste)
- You need of a rice bowl full Water
Steps to make Easy Ohagi Rice Cakes (Mochi) using Leftover Rice:
- 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.)
- Remove from the microwave and mash.
- Dip the end of a rolling pin in water and mash to get a nice shiny texture.
- Once the rice gets sticky, wrap with plastic wrap and microwave for 30 seconds at 500 W.
- Remove from the microwave, then add the sugar and the katakuriko slurry.
- 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.
- Remove from the microwave, bring together into a ball, then knead (like bread dough).
- Form into desired shapes and sizes.
- Coat with kinako, one at a time. (You could also use anko red bean paste or soy sauce.)
- Voila! Here is a nutritious black sesame kinako ohagi.
- 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!
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