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Unlike pots and pans, most crock pot meals are created in one dish. This means that there won’t be mountains of dishes to be hand washed or packed to the dishwasher (or if you’re like me-both) afterwards. It’s possible to spend less time cleaning only as you spent time slaving over a hot stove. Oh wait! Make that time slaving over a hot stove. After tidy is complete you can contact enjoying the sun set, pursuing the lightening bugs along with your small ones, or waiting for your first celebrity.

While there’ll never be a 1 size fits all best cooking method, crock pot cooking comes very near. In case you have a crock pot gathering dust somewhere at the rear of your pantry it’s the right time to get out it, dust in the offand dig some wonderful summer crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to easy ohagi rice cakes made with pre-cut mochi and rice recipe. You can have easy ohagi rice cakes made with pre-cut mochi and rice using 3 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Easy Ohagi Rice Cakes Made with Pre-Cut Mochi and Rice:

1. You need 1 piece Pre-cut mochi
2. Use 50 grams Rice (cold rice is ok)
3. Get 160 grams Tsubu-an

Instructions to make Easy Ohagi Rice Cakes Made with Pre-Cut Mochi and Rice:

1. Cut the pre-cut mochi into 6 pieces, and place in a heatproof dish. Add 1 tablespoon of water (not listed in the ingredients), and microwave for 1 minute at 600 W.
2. Put the rice on top of the heated mochi, and mix with a spoon. (If you are using cold rice, microwave it with the mochi in Step 1). The mixture will stick to the spoon, so please wet the spoon before mixing.
3. Divide the mochi into 5 portions (about 20 g each) and roll into balls with wet hands. Place the balls on top of plastic wrap.
4. Place 40 g of tsubu an on your palm, and flatten it. Put the mochi from Step 3 in the middle, and wrap it with the flattened tsubu an. Do the same with the remaining 4 portions.
5. This is how to make kinako ohagi. Place the mochi from Step 3 (about 35 g) on your wet palm, and flatten it. Put 10 g of tsubu-an in the middle, and wrap it up.
6. Mix 2 teaspoons of kinako and 1 teaspoon of sugar in a bowl. Coat the mochi balls from Step 5 with the kinako mixture.
7. You can make 5 pieces of tsubu an ohagi, or 3 pieces of kinako ohagi with 1 pre-cut mochi and 50 g rice. If you want to make both kinds, you can make 4 total (2 of each)
8. "Non-Deep-Fried Sesame Dumplings Made with Rice" - - https://cookpad.com/us/recipes/145996-non-fried-rice-sesame-balls

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