Authentic Amazake (Sweet Rice Sake) with Rice Malt

Name: Authentic Amazake (Sweet Rice Sake) with Rice Malt
Cuisine: American
Ingredients: 200 grams Rice malt; 350 grams Mochi rice (or normal sticky rice); 1000 ml Water

cookpad.japan @cookpad_jp

I originally made this in a rice cooker on the keep-warm setting, but a family member criticized me for wasting electricity, so I revised to an energy-saving recipe.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 Sports Day is now getting weekly use since I started to make this.

The key to this recipe is to maintain the temperature and not to heat it at a high temperature. If heated too high, the enzymes will be destroyed, which will halt the fermentation.
Use a thermos with a capacity over 1.5 liters.
Glutenous rice will produce a sweeter taste, but it's also tasty with regular white rice. Recipe by Kamoshian

cookpad.japan @cookpad_jp

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Ingredients

200 gramsRice malt
350 gramsMochi rice (or normal sticky rice)
1000 mlWater

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Steps

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.wasmer.app/us/recipes/157968-amazake-pancakes

Amazake Pancakes
10

"Homemade Yeast Starter Made with Amazake".
https://cookpad.wasmer.app/us/recipes/151189-natural-leaven-made-with-amazake-sakadane

Natural Leaven made with Amazake (Sakadane)
11

"Bacon and Eggs on Amazake Pancakes".
https://cookpad.wasmer.app/us/recipes/151192-bacon-eggs-and-amazake-pancakes

Bacon, Eggs and Amazake Pancakes
12

"Amazake and Hassaku Icy Sherbet".
https://cookpad.wasmer.app/us/recipes/151195-amazake-sweet-rice-sake-and-hassaku-icy-sherbet

Amazake (Sweet Rice Sake) and Hassaku Icy Sherbet
13

Amazake Dora-yaki.
https://cookpad.wasmer.app/us/recipes/146623-chewy-amazake-dorayaki

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.