Kyoto Ohagi — Sweet Rice Cakes

Yield: 10 rice cakes. Wash and soak the rice for 1 hour. Add the salt and cook with the normal amount of water for this rice. Mash lightly while warm, leaving some grain texture, and divide into 10 portions.

Wrap 6 portions in 40 g of bean paste each. Fill each of the remaining 4 with 15 g of bean paste, close the rice around it and coat with kinako. The source photograph also shows a green mugwort variation; that variation is not required for this recipe.