Forbidden Amazake
Imagine a dessert which is sweet, but not sweetened with added sugar. A dish that has umami flavors usually associated with non-dessert items and found in many fermented dishes. Creamy. Crunchy and bitter from cacao. Hints of vanilla. And all comes together in delicious harmony! Then you would be thinking of Forbidden Amazake.
Equipment
- 1 Brod and Taylor Proofer or Professional Instant Pot Something to maintain 149 degrees F (65 degrees C) for a long period.
- 1 high speed food processor Needed for a creamy cashew cream
- 1 measuring cup Has milliliter markings
Ingredients
- 1 cup cashews raw
- water filtered, for soaking cashews
- 1 cup Forbidden Rice cooked and completely cool, also known as black rice
- 200 ml water filtered, my US measuring cup had ml markings as well
- 3 ½ ounces koji rice
- 1 teaspoon vanilla
- cacao nibs
Instructions
- Soak the cashews in filtered water. Soak for at least 3 hours. It is convenient to start when the amazake is put together.
- Mix the koji rice, the cooked Forbidden rice and the filtered water together. If the rice is not fully covered with water, add more filtered water.
- Place the rice mixture into the incubator. Set the temperature for about 149 degrees F (65 degrees C).
- Ferment for at least 9 hours. Taste at 9 hours for sweetness. I let it go for 14 hours, tasting every hour after 9 to see where it was. Stir every hour.
- After fermentation completes, place the amazajke in a high speed blender. Drain the soaked cashews and add to the blender with the vanilla. Blend until smooth and creamy.
- Sprinkle with cacao nibs and any other topping.
Notes
Excellent if topped with pomegranate seeds or fresh berries.
Garnish with mint or shiso.
Chopped nuts would also be amazing.
Tried this recipe?Let us know how it was!