Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chocolate mousse with brown rice amazake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Amazake made with rice koji has more nutritional value than the one made with sake lees, and it's called the "IV drip to drink"「飲む点滴」in Japan. I REALLY want to make this, but my little rice cooker does not have a porridge setting. It has a setting for white rice, brown rice, flash rice, keep.
Chocolate Mousse with Brown Rice Amazake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chocolate Mousse with Brown Rice Amazake is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate mousse with brown rice amazake using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Mousse with Brown Rice Amazake:
- Take 100 ml ☆Brown rice amazake
- Make ready 30 grams ☆Sliced almonds
- Get 1 tbsp ☆Shredded coconut
- Get 200 ml ☆Soy milk (additive-free and unsweetened)
- Take 1 1/2 tsp ◎kudzu powder
- Make ready 1 tsp ◎Powdered kanten
- Prepare 2 tbsp ◎Beet sugar
- Make ready 1 tbsp ★Canola oil
- Take 1 1/2 tbsp ★Cocoa powder
- Take 1/2 tsp Natural vanilla essence
- Prepare 2 tsp Rum or other liquor
- Get 1 Cocoa powder (for decoration)
- Make ready 1 Nuts (for decoration)
While bottled or canned amazake is readily available, making it yourself is surprisingly easy. The chocolate "amazake ice cream" pictured above is even simpler: Combine one batch of amazake with four tablespoons of pure cocoa powder, puree. Amazake is a Japanese drink made from fermented rice mold. It has a sweet, delicious flavour and Amazake requires only two or three ingredients.
Steps to make Chocolate Mousse with Brown Rice Amazake:
- 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.
Chocolate mousse is the decidedly decadent, old-school dessert you've been overlooking for far too long. And honestly, I get it: Classic chocolate mousse is a little fussy and requires separating eggs, getting melted chocolate to the just right temperature, and lots of careful folding. A thick sweet brown rice paste. Traditionally used as drinks and desserts. Enriched with proteins and natural sweetness.
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