Mochi Amazake Koji bean paste Shiruko #japanesefood

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150g
150g
1g


3/4170g
150g225g
150g


280g
215g



150g
3

3
1
60
150g 5 7
76083
1g



3/4170g 150g225g
150g
26083



280g30
1 215g
16026013mm
3.54.5cm350g

I bought a yogurt maker, so I'm trying to make various fermented foods.By using kome-Koji ( malted rice ), you can enjoy sweet food without any sugar.To prepare for New Year's, I also pounded rice cakes in a bread machine.Neither the yogurt maker nor the bread machine has ever made yogurt and bread, which is its original purpose.Disinfect your equipment before using.
*Recipe*
Ingredients:
For fermented red bean paste
150g azuki beans
150g dried rice koji
1g salt

For amazake
3/4 cup (about 170g) soft-cooked rice
150g water ( 225 g)
150g dried rice koji

For mochi (rice cakes)
280g glutinous rice
215g water

How to make
Fermented red bean paste
1.Wash azuki beans (150g) lightly with water.
2.Pour in boiling water about 3 times as much as azuki beans and put it on high heat.
3.When it boils, add water, and when it boils again, put it in a colander.
4.Put the azuki back into the pot, pour in about three times as much water as the azuki, and heat over high heat.
5.When it boils, reduce the heat and simmer until the bean core is soft. (I boiled it for 1 hour.) If any scum comes out during the process, scoop it out and add water so that the azuki beans do not come out of the broth while simmering.
6.Drain in a colander. Save the broth. Cool to 60C.
7.Mix azuki beans and 150g of dried rice koji in a bowl evenly. Add about 5 tablespoons of the reserved broth and mix.The azuki bean powder that had accumulated at the bottom of the broth is also wasted, so I put it in.This time, I added 7 tablespoons of broth. The finish was a little loose, so please adjust the amount of broth depending on the beans and the condition at that time.
8.Put (7) in a container, set it in a yogurt maker, and ferment at 60C for 8 hours. Halfway through, I mixed at the remaining 3 hours.
9.When the fermentation is over, add 1g of salt and mix.
10.Transfer to a clean container and store in the refrigerator.

Amazake
1.Add 3/4 cup of softly cooked rice (about 170g) and 150g (~225g) of water and mix.
2.Add 150g of dried rice koji and mix.
3.Put (2) in a container, set it in a yogurt maker, and ferment at 60C for 8 hours. Halfway through, I mixed the mixture at the remaining 3 hours.
4.Finished. Store in the refrigerator.

Mochi
1. Rinse 280g of glutinous rice and let it sit in a colander for 30 minutes.
2.Put (1) and 215g of water in the bread case, set it in the bread machine, select the rice cake pounding course, and press the start button.
3.Remove the pounded rice cake from the bread case and spread it on top.
4.cut the rice cake into 3.54.5 cm pieces, which will yield about 350 grams of mochi.