by
Paul
Benhaim'Chew well the seeds, skin and cores of your fruits as they
have a high content of amino acids and enzymes.'
Amasake
VNSG
350g organic white rice
1.3 Itr water
50g koji
150ml water
Mix koji and water and soak rice in a separate container overnight.
The next day wash rice and boil with water in a pressure cooker
for one hour. If you do not have a pressure cooker you can
increase water content by 50% and cook in a saucepan for one
hour. Transfer to oven proof dish. Allow to cool to 45°C or so you
can put your fingers in the rice for a few seconds without burning.
Thoroughly mix the koji with the cooled rice in the oven proof dish.
Cover the dish, and place in the oven at the lowest heat, or simply
in a warm spot (minimum 25°C) for four to eight hours. If oven is
too hot the amasake will be killed, so next to a radiator or in an
airing cupboard are the best options. It is best to taste the
amasake every hour to make sure it is sweet. If left too long it will
become sour. When ready, simmer amasake for five minutes to
kill the spores, then blend in a mixer. Amasake is an excellent
sugar free alternative to custard and will perfectly top off any cake!