Ingredients for Filling:
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100g white rice (1/2 small bowl)
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500ml water (2 small bowls)
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2 pinches white sea salt
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300g riceamazake (3/4 jar)
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90g ricesyrup (3 Tbsp.)
Method for Filling:
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Cook the rice with water and a pinch of salt for 20 minutes on a low flame
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Add amazake, rice syrup and the other pinch of salt
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Simmer for a further10 minutes on a low flame
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Spread this mix on the pie crust
Ingredients for Glaze:
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380g amazake ( 1 jar)
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125ml water
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1 pinch of white sea salt
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4g agar-agar flakes (1 Tbsp.)
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10g yannoh instant grain coffee powder (2 Tbsp.)
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60g rice syrup (2 Tbsp.)
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30g almond butter (1 1/2 Tbsp.)
Method for Glaze:
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Mix water, salt, agar-agar, heat and simmer for 5 minutes on a low flame
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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
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Pour on top of the filling and sprinkle roasted chopped hazelnuts on top whilst the glaze is still warm
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