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Make smart decisions when grocery shopping. When you make informed and wise purchases at the grocery store, your meals will get much healthier automatically. Think for a second: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and make what you already have. Fill your cupboards with healthy foods. This way—even if you choose something slightly greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

There are a whole lot of things that factor into getting healthy. An costly gym membership and very restrictive diets are not the only way to do it. You can do little things each day to improve upon your health and lose weight. Being intelligent about the choices you make each day is a start. Looking to get in as much physical activity as possible is another. Remember: being healthy isn’t just about reducing your weight. It is more about making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to easily made with a rice cooker! authentic ohagi & botamochi rice cakes recipe. You can have easily made with a rice cooker! authentic ohagi & botamochi rice cakes using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes:

1. Provide 320 grams Mochi rice
2. Use 1/5 tsp Salt
3. Get 100 grams Anko red bean paste
4. Prepare Kinako Ohagi
5. Prepare 50 grams Kinako
6. You need 50 grams Sugar
7. Take 1/5 tsp Salt
8. Take Anko Ohagi
9. Use 100 grams Anko red bean paste

Steps to make Easily Made With a Rice Cooker! Authentic Ohagi & Botamochi Rice Cakes:

1. Wash the mochi rice right before you cook. Cook in a rice cooker with 2 cups of water (not listed). (This is the same as when you cook regular white rice).
2. Leave to stand for 10 minutes once it's cooked to steam. (Leave the rice cooker with the lid closed.)
3. Take the inside pot and sprinkle salt while the rice is still hot. Using a dampened pestle, mash the rice grains until it is still a bit lumpy.
4. If you mash the rice completely, it will become mochi. Spread katakuriko on your hands and roll the mochi into a ball. Dust a plate with katakuriko and transfer the mochi to the plate.
5. Use about 1 g (1/5 teaspoon) of salt; a pinch of salt. A pinch is the amount you can hold between your forefinger, middle finger, and thumb.
6. While the rice dough (Step 3) is still hot, wet your hands and divide into 10 pieces in a round shape.
7. For half of the rice balls (5 balls), wrap the anko bean paste in the rice dough.
8. Combine the kinako powder, sugar and salt in a shallow container and mix well. Dust the rice cakes (Step 7) while rolling in the container.
9. Flatten a tablespoon of anko bean paste in a moistened and tightly wrung cloth. Place a plain rice ball (Step 6) on it and wrap the anko around the rice ball, rolling it out with your fingers.
10. Done!

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