Ingredients for 4 or 5 persons
-
380g riceamazake (1 jar)
- 350ml water (1 jar)
- a pinch of white seasalt
- 3 - 5 g yannoh instantcoffee (1 - 2 Tbsp.)
- 1/2 tsp. cacao powder
- 20 g hazelnutspread
- 9 g mirin (japanese ricewine for cooking )(1 Tbsp.)
- a pince of grated orangepeel
- 10 g cornflour or kuzu ( 1 Tbsp.) + some water to dissolve
Mocca Pudding
Method:
- Bring the amazake, 300 ml water, hazelnutspread and salt to a boil whilst stirring
- Dissolve the instant grain coffee and cacao in some cold water then add, heating again and stirring
-
Dissolve the corn flour or kuzu in a little cold water then add to the hot liquid and stir until thick
-
Serve this pudding topped with either strawberries, chopped roasted nuts, a sliced kiwi fruit or orange
