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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 100 ml Brown rice amazake
- 30 grams Sliced almonds
- 1 tbsp Shredded coconut
- 200 ml Soy milk (additive-free and unsweetened)
- 1 1/2 tsp kudzu powder
- 1 tsp Powdered kanten
- 2 tbsp Beet sugar
- 1 tbsp Canola oil
- 1 1/2 tbsp Cocoa powder
- 1/2 tsp Natural vanilla essence
- 2 tsp Rum or other liquor
- 1 Cocoa powder (for decoration)
- 1 Nuts (for decoration)
Method
- Put all of the ingredients marked with except for the soy milk in a food processor.
- Blend the mixture, whilst adding the soy milk a little at a time until smooth.
- Once smooth, transfer the mixture to a saucepan, add the ingredients marked with and set on a low-medium heat.
- Once the mixture has been brought to a boil, reduce the heat to low and stir until the kanten has completely dissolved.
- This should take about 2 minutes.
- Once dissolved, turn off the heat and cool the mixture.
- Combine the ingredients marked with in a bowl and whisk together.
- Add the cooled mixture from Step 3 and mix together.
- Add flavour with a few drops of vanilla essence and liquor and transfer to serving dishes.
- Decorate with cocoa powder and nuts and leave to chill and set in the fridge to finish.
- I made mine in cocottes; then decorated them with walnuts.
- Fruit on top would also look nice, too.
