Rice Malt - Japanese Traditional Rice Sweetener
In Ancient Japan, rice malt was believed to be of divine origin. As if by some magic alchemy, plain rice porridge was transformed into a translucent, sweet amber liquid, simply by adding a few sprouts of barley. Rice was the gift of the gods and its mysterious change into ambrosial malt was permitted only in shrines and sacred places. The manufacture of these unique natural rice malts are a complex craft requiring a great deal of labor, knowledge and fine-tuned intuition.
Uses: Rice Malt is and excellent substitute for sugar, honey or any other refined sweetener.
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Cooking with Rice Malt
Traditional Japanese Rice malt has a full, slightly nutty flavor with a hint of butterscotch. Its gentle, balanced sweetness provides the perfect alternative to refined sugar in many snacks and desserts. Rice malt syrup is excellent in salad dressings and dips, as well as in vegetable dishes such as candied yams and pickles.
Rice malt is considerably less sweet than sugar, honey, and maple syrup. To achieve an equivalent sweetness, substitute one and a half cups of rice syrup for one cup of white sugar, three-fourths cup of maple syrup, or one-half cup of honey. When substituting liquid sweeteners for sugar, it is necessary to reduce the total amount of liquid that is called for in the recipe.
If a sweeter taste is desired in the following recipes, or when substituting rice malt for more concentrated sweeteners in other recipes, use a combination of rice malt with honey or maple syrup. A good rule is to initially substitute rice malt syrup for one-half of the maple syrup or honey that is called for in a recipe. Gradually increase the proportion of rice malt syrup until your taste buds are satisfied by desserts that are sweetened with rice malt only.
The texture or thickness of rice malt varies according to the brand and to the temperature at which it is stored. If the syrup is too stiff to pour, place the uncovered jar in a saucepan with 2 inches of water and let it simmer a minute or two. When the syrup warms up, it will pour easily.
Makes 1 quart
Use almond milk as a substitute for dairy milk or soy milk in any dessert recipe. Puddings and pie fillings are particularly tasty when almond milk is used.
Spring water for boiling almonds
1 cup shelled almonds
1/8 teaspoon Masu 100% Sea Water Salt
1 tablespoon Extra Virgin Olive Oil
1 rounded tablespoon Mitoku Natural Rice Malt
4 cups cold spring water
Bring water to a boil in a small pot. Drop in almonds and boil for 10 seconds. Turn off heat and let almonds sit for 2-3 minutes before draining. Transfer almonds to a cold-water bath. When cool enough to handle, remove and discard almond skins.
In a blender, combine almonds and remaining ingredients. Blend 1-2 minutes. Strain mixture through cheesecloth, squeezing out all liquid (almond milk) into a quart-sized container. Reserve almond meal in a covered container in the refrigerator. Use meal within 5-6 days in cookies or other pastries. Store almond milk in a covered container in the refrigerator, where it will keep for about 6 days.
Makes one 9-inch pie
Nothing satisfies like a homemade fruit pie. This one is extra quick and easy to prepare.
2 pints blueberries, washed and stemmed
3/4 cup Mitoku Brown Rice Malt
1/4 cup granulated tapioca
1 double whole wheat pie crust
Preheat oven to 375° F. (190° C.) In a medium-sized bowl, gently but thoroughly combine blueberries, rice malt, and tapioca. Set aside. Prepare pie crust. Line bottom of a 9-inch pie plate with a layer of crust. Pour fruit mixture into pie shell. Cover with top crust and trim, leaving about 1/2-inch of crust overhanging the rim of the pie plate. Fold top crust under bottom crust and flute the edges to seal. With a butter knife or paring knife, make several slits in the top crust to allow steam to escape. Bake 50-60 minutes. Cool thoroughly on a wire rack before slicing and serving.
Brighten up your winter days with this delectable side dish. A real treat!
3 medium yams, peeled and cut into 1/4-inch-thick rounds or diagonal slices
3 tablespoons Mitoku Natural Rice Malt Syrup
1/2 teaspoon Mitoku Virgin Sesame Oil
1 teaspoon finely grated lemon peel
Preheat oven to 325° F. (165° C.) Steam yams until just tender, then arrange in a single layer on a lightly oiled baking sheet. Combine remaining ingredients and spread a thin layer of syrup mixture over each yam slice. Bake 5 minutes. Arrange on a platter and serve.
Mocha Amazake Pudding
This dairy-free, egg-less pudding is delectably sweet with a full, rich flavor.
2 teaspoons carob powder
2 tablespoons fine grind organic coffee or grain coffee*
1 cup Mitoku Amazake
1 1/2 cups Almond Milk or 3/4 cup each: soy milk and water
1/4 cup Mitoku Natural Rice Malt
Pinch Masu 100% Sea Water Salt
1 1/2 tablespoons Mitoku Kanten Flakes (agar-agar)
1 1/2 tablespoons crushed Mitoku Wild Akizuki Kuzu
1 teaspoon vanilla
Dissolve carob powder and grain coffee in ¼ cup boiling water. Purée carob mixture, amazake, almond or soy milk, and rice malt in a blender. For a smooth, creamy texture, pour mixture through a fine-mesh strainer to remove any hulls. (Press solids dry and refrigerate in a covered container. Use for cookies or quick breads.)
In a medium-sized saucepan, combine amazake mixture and salt. Sprinkle kanten flakes on top, and heat to a simmer over a medium flame without stirring. Simmer 2 minutes, gently stirring until kanten is dissolved. Thoroughly dissolve kuzu in 2 tablespoons cold water and add to pudding while stirring briskly. Simmer 2 minutes more, stirring constantly until pudding thickens. Remove from heat and stir in vanilla. Pour into custard cups or small bowls. Chill until firm before serving (about 2 hours).
*A coffee substitute made primarily from roasted grains.
Makes 2 cups
This is a very simple and pretty dessert. Although plums are not as commonly used in frozen desserts as peaches, berries, and citrus fruits, they make an especially lush and creamy sorbet.
6 soft, ripe plums (approximately 1 pound)
1/3 cup spring water
1 1/2 teaspoons Mitoku Kanten Flakes (agar-agar)
2/3 - 3/4 cup Mitoku Natural Rice Malt (to taste)
1 teaspoon lemon juice
Halve and pit plums. Combine with 1/3 cup water in a stainless steel or glass saucepan. Bring to a simmer, then cover. Cook gently over medium-low heat, stirring occasionally until tender (10-15 minutes). Remove from heat. With slotted spoon, transfer plums (including skins) to blender or food processor. Sprinkle kanten over remaining cooking liquid and gently simmer 3 minutes, stirring occasionally. Add liquid to blender and purée until smooth. While plums are still hot, mix in rice malt, add lemon juice, and mix well. Pour mixture into a baking pan, casserole dish, or undivided ice tray. Cover with aluminum-free foil, and freeze until solid (at least 6 hours).
VARIATION: Plum sorbet is smooth enough to scoop out and eat as is, but for a creamier texture, blend it again (at least one hour and up to a day before serving). Scrape frozen mixture with a fork until it resembles finely crushed ice. Spoon half of mixture into a chilled food-processor bowl or blender and purée until light and smooth but not thawed. Process the other half. Place blended sorbet in a pint container, cover, and freeze until firm (1-3 hours).
|Sweet Potato Fritters with Warmed Rice Malt|
This deep-fried delight is a snap to prepare and makes a delicious addition to a special brunch. As long as the oil is hot enough, the fritters will never be oily.
1/2 cup whole wheat pastry flour
1/2 cup unbleached white flour
1/2 teaspoon Masu 100% Sea Water Salt
1 teaspoon baking powder
1/8 - 1/4 teaspoon nutmeg or 1 1/2 teaspoons each finely grated ginger root and lemon peel
1 egg, lightly beaten
1/3 cup plain soymilk or ricemilk
1/3 cup spring water
2 cups peeled and coarsely grated sweet potatoes
Mitoku Virgin Sesame Oil (for deep-frying)
Mitoku Natural Rice Malt, warmed
Combine the flours, salt, baking powder, and nutmeg or ginger and lemon zest. In a separate bowl, combine the egg, soymilk, and water. Add wet ingredients to dry and mix lightly. Fold in the sweet potatoes.
Heat two inches of oil to 360°-375°F. Slide rounded tablespoons of the batter into the oil, taking care not to crowd them. Fry the fritters, turning them once, for 2-3 minutes, or until golden. Drain, and serve immediately with the warmed rice malt.