Barley Koji Amazake
Amazake is oftenly made with fermented rice or rice koji. But in this recipe, we will use Barley Koji instead of Rice Koji. But the way it is made is still the same with the one using rice.
Equipment
- Yogurt maker for heat insulation.
Ingredients
- 300 g Barley Koji
- 600 ml Water
Instructions
- Take barley koji, and make sure the grain doesn't stick each other with your finger.
- Add water and mix well.
- Put the mixture into the yogurt maker. Set the yogurt maker temperature at 60 ° C for 6 hours.
- Your Barley Amazake is ready when the heat insulation is finished and the sweetness comes out.