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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, authentic amazake (sweet rice sake) with rice malt. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Authentic Amazake (Sweet Rice Sake) with Rice Malt. I originally made this in a rice cooker on the keep-warm setting, but a family member criticized me for wasting electricity, so I revised to an energy-saving recipe. The stainless steel thermos that was only used once a year on. Turn the rice cooker onto the warming setting, and add in the rice malt.

Authentic Amazake (Sweet Rice Sake) with Rice Malt is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Authentic Amazake (Sweet Rice Sake) with Rice Malt is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have authentic amazake (sweet rice sake) with rice malt using 3 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Authentic Amazake (Sweet Rice Sake) with Rice Malt:
  1. Take 200 grams Rice malt
  2. Take 350 grams Mochi rice (or normal sticky rice)
  3. Get 1000 ml Water

Amazake is written as Sweet Sake in Japanese but it contains no alcohol so people from all generations can enjoy it. Boiled rice is mixed with malted rice and left to ferment overnight, leaving a sweet, slightly alcoholic flavor. Made in the traditional way by the same family that makes Mikawa mirin, it has been enjoyed for centuries in Japan as a sugar substitute in desserts and baked foods. The alcohol content is so slight that even children may drink amazake.

Instructions 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.

Made in the traditional way by the same family that makes Mikawa mirin, it has been enjoyed for centuries in Japan as a sugar substitute in desserts and baked foods. The alcohol content is so slight that even children may drink amazake. The surprisingly intense sweetness develops as the abundant digestive enzymes in the koji break down the complex starches in the rice into easily digestible. Amazake (pronounced ah-mah-ZAH-kay) is a traditional Japanese drink made of fermented rice. Literally means "sweet" (甘) "sake" (酒), it has a creamy, thick consistency with a sweet flavor, served either chilled or warm/hot.

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