Servings: 2
Equipment
- Large Pot
Ingredients
- 75 g Japanese Rice
- 125 g Koji Rice
- 150 g Water ( for cooking )
- 143 g Cold Water ( for cooling )
- 175 g Warm Water ( for diluting )
- 20 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
Instructions
- Wash the japanese rice and soak for 1 minute, drain off the excess water.
- Add the washed rice and water for cooking to a pot, simmer until it attains a porridge consistency.
- Add the cold water for cooling to the porridge and cool it down to about 60°C.
- Add the koji rice to the porridge and ferment them covered at 60°C for 8-12hours.*
- Blend the koji rice, 20 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder and warm water until smooth.
- Beverage tastes best when served warm.
Notes
* if you leave this to ferment for longer or at lower temperatures this can develop alcohol.