Ingredients for Crust:

  • 150g white or 85% refined wheatflour(1 small bowl)
  • 6g baking powderor tartaric acid ( 1 tsp.)
  • a pinch of white sea salt
  • 25g sunflower or corn oil (3 Tbsp.)
  • 60g rice syrup (2 Tbsp.)
  • 75g riceamazake (4 Tbsp.)

      Method for Crust:

  1. Mix flour, baking powder, salt and oil
  2. Add rice syrup and enough amazake to make the dough pliable
  3. Roll out the dough, place it in an oiled pie dish and and prick some holes in the bottom of it with a fork
  4. Bake in the oven for 20 minutes at 175 °C (gas mark 5)

 

 
Mocca Rice Pie


     Ingredients for Filling:

  • 100g white rice (1/2 small bowl)
  • 500ml water (2 small bowls)
  • 2 pinches white sea salt
  • 300g riceamazake (3/4 jar)
  • 90g ricesyrup (3 Tbsp.)

      Method for Filling:

  1. Cook the rice with water and a pinch of salt for 20 minutes on a low flame
  2. Add amazake, rice syrup and the other pinch of salt
  3. Simmer for a further10 minutes on a low flame
  4. Spread this mix on the pie crust
     Ingredients for Glaze:

  • 380g amazake ( 1 jar)
  • 125ml water
  • 1 pinch of white sea salt
  • 4g agar-agar flakes (1 Tbsp.)
  • 10g yannoh instant grain coffee powder (2 Tbsp.)
  • 60g rice syrup (2 Tbsp.)
  • 30g almond butter (1 1/2 Tbsp.)

      Method for Glaze:

  1. Mix water, salt, agar-agar, heat and simmer for 5 minutes on a low flame
  2. Dissolve yannoh instant grain coffee powder in some cold water and add to the cooking liquid along with the amazake, rice syrup and almond butter and simmer 1 minute longer
  3. Pour on top of the filling and sprinkle roasted chopped hazelnuts on top whilst the glaze is still warm

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