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1
Prepare cooked brown rice.
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2
This is 3 rice cooker cups (540 ml) of brown rice (measured before cooking) with 1/3 a rice cooker cup (60 ml; measured before cooking) of adzuki beans, cooked the usual way.
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3
Put the cooked brown rice and water in a sauce pan.
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4
Simmer for about 10 minutes, and it will become like rice porridge.
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5
Turn the heat off and let it cool down to 60C.
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6
Break the rice malt up with your hands and add it to the pan.
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7
Mix well to blend with the rice porridge.
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8
This is how it looks with the rice malt mixed into the porridge.
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9
Transfer this to the yogurt maker, and keep it warm (If you can set the temperature, set it to 50 to 60C).
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10
Taste it 12 hours later.
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11
If it's really sweet, switch the yogurt maker off.
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12
Mix the porridge up 2-3 times during these 12 hours.
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13
The rice grains and beans will still be intact.
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14
If you don't like it to be grainy, puree it in a blender.
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15
The result is a thick, creamy amazake cream that has a subtle adzuki bean taste.
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16
You can use this amazake cream as a sweetener in desserts and drinks a little at a time, so transfer it to a storage container and freeze immediately.
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17
Even if you freeze the amazake, it won't solidify due to the high sugar content.
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18
You can scoop out as much as you want to use in cooking.
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19
This is the koji (rice malt) I used.
