Authentic Amazake (Sweet Rice Sake) with Rice Malt
Authentic Amazake (Sweet Rice Sake) with Rice Malt

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, authentic amazake (sweet rice sake) with rice malt. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Authentic Amazake (Sweet Rice Sake) with Rice Malt is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Authentic Amazake (Sweet Rice Sake) with Rice Malt is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have authentic amazake (sweet rice sake) with rice malt using 3 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Authentic Amazake (Sweet Rice Sake) with Rice Malt:
  1. Make ready Rice malt
  2. Get Mochi rice (or normal sticky rice)
  3. Make ready Water
Steps to make Authentic Amazake (Sweet Rice Sake) with Rice Malt:
  1. Lightly rinse the uncooked rice, then put the rice and water in a pot, and steam until tender for 30 minutes to 1 hour. (If using a rice cooker, set it to the porridge setting.)
  2. Once it starts to steam, mix it to cool down to 65°C. Fill a thermos with boiling water to warm.
  3. Crush the rice malt into pieces, and thoroughly mix into the rice porridge. A few minutes after mixing it in, the glue-like consistency of the porridge will become smooth.
  4. If the mixture starts to get too cool, set the bowl on a double boiler, and reheat to 60°C while continuously stirring.
  5. Discard the hot water from the thermos, add the porridge, then keep warm. In order to evenly ferment the contents, lightly shake the thermos every 2 hours.
  6. It should be done after 8 to 10 hours. It's tasty either hot or cold. Enhance the taste with grated ginger and a pinch of salt.
  7. Store it in the refrigerator. Storing it at a low temperature will slow the fermentation. It will keep for 1 week. If stored for too long, the lactic acid will ferment and become acidic.
  8. If you want to store it for a long time, heat to 80 or 90°C, then store it in the freezer. It will keep for about 1 month without becoming sour.
  9. Related recipe: Amazake Pancakes. - - https://cookpad.com/us/recipes/157968-amazake-pancakes
  10. "Homemade Yeast Starter Made with Amazake". - - https://cookpad.com/us/recipes/151189-natural-leaven-made-with-amazake-sakadane
  11. "Bacon and Eggs on Amazake Pancakes". - - https://cookpad.com/us/recipes/151192-bacon-eggs-and-amazake-pancakes
  12. "Amazake and Hassaku Icy Sherbet". - - https://cookpad.com/us/recipes/151195-amazake-sweet-rice-sake-and-hassaku-icy-sherbet
  13. Amazake Dora-yaki. - - https://cookpad.com/us/recipes/146623-chewy-amazake-dorayaki
  14. Another name for amazake is "drinkable IV", since it contains glucose, oligosaccharides, vitamin Bs, amino acids, folic acid, and other nutrients. It's recommended as a remedy for recovering from fatigue and regulating your digestive track.
  15. If you drink too much at once, it will spike your blood-sugar levels, so I recommend drinking only 100 ml at a time.

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