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When the weather warms warms up, the kitchen can be a terrible place to be. There are several things that you can do however, in regards to cooking a great homemade meal that doesn’t need traditional stove top or oven cooking. Learn how to utilize some of those lower heat generating equipment in your kitchen, like the crock pot, in order to truly beat the summer heat and maintain your cool while preparing a great warm meal for friends and family.

So, how does crock pot cooking actually help beat the heat? To put it simply, that the crock pot in and of itself puts off far less heat when cooking than the oven or stove top. This is the very first and possibly the best reason to utilize the crock pot on summer time meal planning. You should also look at that by not heating the house by utilizing your stove or oven you are also preventing your air conditioning (or alternative cooling methods) from working overtime so as to compensate for the extra heat that other cooking systems pose.

This leaves crock pot cooking a win-win scenario as the expenses involved in managing a crock pot are far less compared to the expenses related to managing a stove or oven generally. Whether electric or gas, your stove and oven tend to be serious energy hogs. Add to that the fact that you are not increasing the warmth in your home by traditional means of cooking and you’re using even less energy.

The simple truth is that the crock pot should be one of the most loved and most often utilized cooking techniques if it’s possible to handle it. When it comes to cooking with a crock pot, the choices are almost limitless. Almost anything that can be baked can be produced in the crock pot and many, many more lovely and enticing meals and snacks as well.

Besides the cost benefits cited above as it pertains to crock pot cooking there are quite a few other benefits that are well worth mentioning. First of all, the bulk of the work entailed with crock pot cooking occurs early in the afternoon when you’re refreshed instead of at the end of a hectic work or play day. This usually means that you’re less likely to forget an ingredient or make other mistakes which frequently happen as we hurriedly prepare a dinner when we are exhausted in the activities of our day.

Second, many good crock pot recipes incorporate the vegetables that insure we are getting the nutrients we need. So often, when planning a meal in the last minute, vegetables and other side dishes are left out in favour of expedience. Crock pot cooking many instances is a meal in 1 dish.

Unlike pots and pans, most crock pot meals are created in 1 dish. This usually means that there will not be mountains of dishes to be either hand washed or loaded into the dishwasher (or if you are like me-both) later. You can spend less time cleaning only as you spent time slaving over a hot cooker. Oh wait! Make that no time slaving over a hot cooker. After clean up is complete you can contact enjoying the sun set, chasing the lightening bugs along with your little ones, or waiting for your very first superstar.

While there’ll never be a one size fits all very ideal cooking system, crock pot cooking comes very close. If you’ve got a crock pot collecting dust somewhere at the rear of your pantry it is time to get it out, dust in the off, and dig some excellent summertime crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to easy sakura-mochi using a rice cooker recipe. To make easy sakura-mochi using a rice cooker you need 6 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Easy Sakura-mochi using a Rice Cooker:

1. Use 700 grams Mochi rice
2. Get 3 tbsp Sugar
3. Use 1 enough to coat the tip of a toothpick Red food colouring
4. Get 360 ml Water
5. Get 20 Salted and preserved cherry leaves
6. Take 300 grams Sweetened adzuki bean paste

Steps to make Easy Sakura-mochi using a Rice Cooker:

1. Rinse and clean the mochi rice well. Put it in a rice cooker. Fill the cooker with water up to the two-cup mark. Stir in a very tiny bit of red food colouring and 3 tablespoons of sugar. Let sit for about 30 minutes then cook the rice.
2. Cook the rice on regular setting. Divide the anko into 20 portions and shape each into balls. Rinse the cherry leaves quickly and drain.
3. After cooking the rice stir and roughly mash. Flatten the rice surface in the cooker and divide it into the desired number of sakura-mochi.
4. Moisten your hands and wrap the portioned bean paste with the portioned rice. Wrap the rice with cherry leaves.
5. Preparing the anko the previous day will make it easier to handle.
6. [How to make anko] For moderately sweetened koshi-an: Ingredients: 250 g adzuki beans and 200 g sugar (the basic ratio is 1:1)
7. Put 250 g of adzuki beans into a pressure cooker with twice the amount of water. Bring to a boil and drain over a colander to remove the bitterness.
8. Return the beans to the pressure cooker with three-times the amount water and cook over high heat until the pressure gauge is raised. Reduce the heat to low and cook for 15 minutes. Turn off the heat and let sit until the pressure is released.
9. Blitz the content of the pressure cooker in a food processor until smooth.
10. Transfer the contents to a sauce pan and cook over a low heat to evaporate off the excess moisture. Turn off the heat when the texture is to your liking. It will stiffen once it cools.
11. Tip for Step 1 Add the food colouring before adding the sugar. That way, if the colour is too strong, you can still add more mochi rice.

Sakura means cherry blossoms in Japanese and both flowers and leaves are used in Japanese cooking, especially with making sweets. Assembling the Sakura mochi Add the steamed rice to the large bowl with pink colored sugary water. Stir the rice with a wooden spatula to let the rice absorb the pink coloured sugar water. Divide the rice into six equal portions. Place the rice and water into a rice cooker.

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