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After the weather warms up, the kitchen can be a dreadful place to be. There are a number of things that you can do however, when it comes to cooking a wonderful homemade meal that doesn’t need traditional stove top or oven cooking. Learn to use some of these heat producing equipment in your own kitchen, like the crock pot, to be able to truly conquer the summertime and keep your cool while preparing a nice hot meal for friends and family.

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This leaves crock pot cooking a win-win situation as the costs involved in operating a crock pot are much less compared to the expenses related to operating a cooker or stove generally. Whether electric or gas, your stove and oven tend to be serious energy hogs. Add to this the fact that you’re not raising the temperature in your house by traditional way of cooking and you’re using less power.

The truth is that the crock pot ought to be one of your best loved and most frequently utilized cooking methods in the event that you’re able to handle it. Almost anything that can be boiled could be made in the crock pot and many, many more wonderful and enticing foods and snacks too.

In addition to the cost benefits mentioned above as it pertains to crock pot cooking there are a number of different advantages which are well worth mentioning. First of all, the bulk of the work entailed in crock pot cooking occurs early in the afternoon when you are refreshed instead of at the end of a frantic work or play day. This means that you are less likely to forget an ingredient or make other mistakes which often happen as we prepare a dinner when we are exhausted in the activities of our day.

Secondly, many good crock pot recipes incorporate the vegetables that guarantee we are getting the nutrients we need. So frequently, when planning a meal at the last moment, vegetables and other side dishes are left out in favour of expedience. Crock pot cooking in many cases is really a meal in one dish.

One other fantastic reason to use a crock pot for your summertime cooking is that the ease of clean up. Unlike pans and pans, many crock pot foods are created in 1 dish. This means that there is not going to be mountains of dishes to be either hand cleaned or loaded to the dishwasher (or if you’re like me-both) later. You can spend less time cleaning only as you spent time slaving over a hot stove. Oh wait! Ensure no time slaving over a hot stove. Once tidy is complete you can get back to enjoying the sun set, pursuing the lightening bugs with your little ones, or even waiting for your very first star.

While there will be no one size fits all ideal cooking method, crock pot cooking comes really near. In case you have a crock pot collecting dust somewhere at the back of your pantry it’s the right time to get out it, dust off, and dig some fantastic summertime crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to strawberry daifuku mochi recipe. You can have strawberry daifuku mochi using 10 ingredients and 21 steps. Here is how you do that.

The ingredients needed to make Strawberry Daifuku Mochi:

1. Get 100 g Shiratamako (glutinous rice flour)
2. Get 30 g Sugar
3. Use 150 cc Water
4. Get 50 g Corn flour
5. Use 6 Strawberry
6. Take 180 g Sweet aduki bean paste (Anko)
7. Take Sweet Aduki Bean Paste (Anko)
8. Prepare 800 g Aduki beans (2 Aduki bean tins)
9. You need 200 g Sugar
10. Get Water

Steps to make Strawberry Daifuku Mochi:

1. [How to make Aduki bean paste(Anko)] Put aduki beans and sugar in a pot.
2. Heat the pan over a medium heat.
3. Boil the aduki beans until it softens, approximately 15 minutes.
4. If the aduki beans start burning, add a small amount of water to the pot.
5. When the aduki beans are softened, let the moisture evaporate and add the salt.
6. Take it off the heat and mash the aduki beans.
7. You use 180g aduki beans paste(anko).
8. [Mochi Instructions] Rinse, dry, and hull the strawberries.
9. Wet your hands and make 6 small aduki bean balls weighing around 30g each (using plastic gloves may be easier). Put aduki bean balls in the fridge for 15 minutes.
10. Put each aduki bean ball on a sheet of cling film and flatten them out. Wrap the strawberries with the aduki bean balls by molding all the way around each strawberry.
11. In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
12. Using a whisk, slowly add water in while stirring. Stir until the mixture has reached a thick consistency. Cover loosely with cling film.
13. First, microwave 1 minute. Mix well with a wet silicone spatula. The mixture is still whitish and floury.
14. For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.
15. For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent. (Heating time would vary depending on the microwave but make sure the whole mochi is translucent)
16. Sift corn starch on the tray and put the mochi on top.
17. With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces.
18. Put some corn starch on your hands, then flatten and expand each mochi into a 3” circle. Then put the put the aduki bean paste covered strawberry on top of it, with the tip facing down.
19. Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
20. When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.
21. Serve at room temperature and they must be consumed within 2 days.

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