Amasake Fritters by Susan Marque Print E-mail
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Written by Susan Marque   
Friday, 12 October 2007 16:26

Amasake Fritters by Susan Marque

Amasake is a sweet fermented grain dish that can be a pudding, a drink like a milkshake or warm like hot chocolate.  The version in most health food stores is made from sweet rice. Sweet rice is sweet but also contains gluten.  Try short grain brown rice or millet for a nice gluten free amasake.  Here is just one of many ways to enjoy it.

Ingredients:(We sell the brown rice, sea salt and koji online)

 

1 Cup short grain brown rice


3 Cups water 


Pinch of sea salt


1/2 Cup Koji


Bread crumbs or cornmeal

Instructions:

Soak the rice in the water in a pressure cooker for several hours.  I suggest cooking the rice in the evening.  Bring to a boil and add the pinch of sea salt.  Put your lid on the cooker and bring to pressure then turn the heat to low and cook for 45 minutes.  Turn off the heat and let the pressure come down.  Place the rice in a glass or ceramic bowl and allow the rice to cool until you are able to stick your finger into the rice for a few seconds but it is still hot.  Stir in the koji.  Let it sit overnight and ferment.  It will become sweet.  (if the weather is hot be careful not to leave too long or it will go past sweet into more of an alcohol tasteĀ…) Place the Amasake in a saucepan and bring to a boil to stop the fermentation.  Blend in a blender.  You can eat it like this as a pudding by itself or add fruits, sweeteners, seeds or nuts of your choosing.  For the fritters, cool completely and then make small shapes or patties and roll in the bread crumbs.  Fry in rice bran oil over medium heat to brown both sides. 

--
Food & Life Coach Susan Marque
"Love Your Body, Love Your Life"
www.SusanMarque.com
310.453.7525

Comments (4)Add Comment
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0
koji
written by dany, October 16, 2007
is there any replacement for the koji ?
(it is very expensive )
0
...
written by guest, December 18, 2007
actually, sweet brown rice does not contain gluten, although it is sometimes known as glutinous rice. in this case, "glutinous" refers to the sticky texture of the rice when cooked, not to the protein "gluten" found in wheat, rye, and barley.
0
Koji substitute
written by MacroLover, February 28, 2008
Yes Dany, you are right about the Koji being pricy. Instead of Koji you can use sprouted wheat grains. Use them fresh, or dried and grind them before use. But I have never achieved so strong sweet taste like the Koji made amasake. If any of you know, how to make so sweet tasting amasakes but without Koji, I am all ears. Sorry for my English ;-)
0
The guest poster was right.
written by Sally Parrott Ashbrook, March 01, 2008
Glutinous for the rice doesn't actually refer to dietary gluten--just stickiness. Sweet rice is gluten-free.

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