Blueberry Amazake Pudding Recipe
This light, fruity pudding from Los Angeles-based fermentation instructor Yoko Lamn showcases the sweet prowess of amazake. Fermented with either koji or sake lees, the Japanese rice drink develops a syrupy quality, which lends natural sweetness.
Ingredients
1 cup blueberries
¾ tsp. agar powder
¾ cup plus 2 Tbsp. soy milk, almond milk, or other nut milk
¾ cup amazake
1 Tbsp. vegetable oil
Instructions
In a blender or food processor, pulse the blueberries until smooth. Set aside.
In a small skillet over medium heat, stir together the agar and 3 tablespoons of water until dissolved. Add the soy milk and bring to a gentle boil, then turn the heat to low and simmer, stirring frequently, for 2 minutes. Remove from the heat and stir in the amazake, oil, and reserved blueberry purée until well incorporated. Divide evenly among four serving bowls and refrigerate until thickened, at least 3 hours, or up to 12 hours. Serve cold.
- Who: Andrew Bui · Food Styling · Jessie YuChen This · Yoko Lamn
