Yummy and warm. And I shared them with a bunch of my neighbors.
I bought this amazake at a farmer's market. It looks a bit like a block of tofu, but it's made of fermented rice (so there's a sake taste to it.) You can blend it in warm water for the traditional drink, or use it in desserts and smoothies. It has a bit of alcohol, so I'm not sure why the Wikipedia article says it's used for babyfood! Anyway, the taste is unusual, and Nene (pictured above) wants me to try more foods from her home country.
I found a few amazake dessert recipes online, and got my inspiration from Swell Vegan's Cardamom-Peach Amazake Scones.
I used my basic bar recipe, using pureed winter squash and amazake & warm water (all blended together) as my puree. My puree was a little over 2 cups, so these were really moist. The spices were 1 tsp. each of cardamom and ginger, and a pinch of ground cloves. I also added a splash of almond extract and some chopped dried apricots.
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