Homemade amazake recipe

Instructions

1. Cook 1 cup of white rice according to package instructions. Let cool until lukewarm.

2. In a saucepan, add 2 cups of water to the cooked rice and mix well. Gently heat the mixture until it reaches around 60°C. Use a kitchen thermometer to check the temperature. Temperature is crucial for fermentation. If the mixture becomes too hot, the koji enzymes will be destroyed and fermentation will not take place properly.

3. When the mixture reaches 60°C, remove the pan from the heat. Add the 100g of koji to the rice and water mixture. Mix well to incorporate the koji.

4. Transfer the mixture to a glass or ceramic container with a lid. Keep the mixture at a constant temperature of 55-60°C for 8 to 10 hours. You can use a rice cooker with a keep-warm function, a low-temperature oven, or simply keep the container in a warm place wrapped in a thick towel.

5. After 8 to 10 hours, the mixture should be thick and slightly sweet. You can adjust the fermentation time to suit your preference for sweetness.

6. If you prefer a smooth texture, you can blend the mixture in a blender until creamy. Add a pinch of salt to balance the sweetness, if desired.

7. Store amazake in an airtight container in the refrigerator. It will keep for about a week. It can be served hot or cold. You can dilute it with water or milk to obtain the desired consistency. Add spices like cinnamon or ginger to vary the flavor!