rice drinks make a great "liquid meal," providing
a natural energy source from carbohydrates. Try Almond Shake
or Vanilla Pecan heated. It will remind you of morning cocoa.
Amazake may be diluted with water for a less sweet, "milk"-like
drink. Try it on your morning cereal instead of milk.
cup Almond Shake Amazake (or any other flavor)
Blend all ingredients in a blender, and it's ready to
cups any flavor of Amazake
a popsicle maker with Amazake and freeze.
Amazake Tapioca Pudding
naturally sweet rice pudding that's low in fat.
cups Cocoa Almond Amazake (or any other flavor)
Tbsp. tapioca pearls
Amazake and tapioca pearls over a medium flame, stirring
frequently, for 30-40 minutes. Pour into a serving dish
and refrigerate. When cooled, it's ready to eat. Makes approximately
Amazake Salad Dressing
cup Original Flavor Amazake
Tbsp. red miso
Potato Nut Bread
cups apple cider or apple juice
cup Almond Shake Amazake
cup sweet potatoes or yams, mashed (either fresh or canned)
cup corn oil
cups whole wheat pastry flour
tsp. sea salt
Tbsp. baking powder
cup walnuts, chopped
half the cider and half the raisins in small saucepan.
Bring to boil and simmer 10 minutes. Puree in a blender
with sweet potatoes and Amazake. Add oil and remaining
cider. Blend well. In a large mixing bowl combine dry
ingredients, remaining raisins, and walnuts. Combine liquid
and dry mixtures. Spoon into 2 oiled bread pans and bake
350° F for 50 minutes. Let cool, slice and serve either
plain or with tofu cream cheese.
Nog Pumpkin Pie
Tbsp. Old Fashioned Tapioca Pearls (do not use Minute
cups Rice Nog Amazake
cup turbinado sugar
lb. firm tofu
cups cooked and pureed pumpkin
a saucepan, cook the tapioca pearls in the Amazake. Watch
carefully and stir frequently on low heat for about 45 minutes
or until pearls become translucent. Add turbinado, nutmeg
and cinnamon. Puree tofu in the Amazake mixture. Fold in
pumpkin puree. Fill pie shell with mixture. Bake in pre-heated
oven at 375° F for one hour. Let pie cool on a wire
rack for several hours. May be served at room temperature
Mochi is a versatile food
that is easy to prepare and may be eaten every day.
a package of Mochi.
a large, sharp knife, cut into pieces about 1-1/2"
in a pre-heated 450° F oven or toaster-oven for 8-10
minutes or until squares are puffed up and slightly browned.
is delicious and satisfying eaten just this way. You can
also fill the Mochi puffs with your favorite sandwich ingredients,
sauces, or spreads. Here are some ideas we like: Top or
stuff with butter and honey. Stuff with peanut butter or
almond butter. Add jam if you like. Dip in a mixture of
soy sauce, honey and fresh-grated ginger. Stuff with sliced
or grated cheese. Stuff with avocado, tomato, sprouts and
salad dressing. Fill with tabouli salad, tahini or baba
ganoush. Smother with Italian-style tomato sauce and cheese.
Fill with beans, cheese, tomatoes and onions for a Mochi
Burrito. Fill with sautéed vegetables such as carrots,
cabbage, and onions. Stuff with cream cheese, dates and
several pieces of Mochi cut about 2" square onto
a lightly oiled waffle iron, spaced apart.
for 10 minutes or until slightly crispy.
pieces will melt together to form a perfect waffle, ready
to add your favorite toppings. (Note: You may need to
use a lower setting for Raisin-Cinnamon or Cashew-Date.)
pizza: top with tomato sauce, bell peppers, onions and
breakfast waffle: Use Raisin-Cinnamon or Cashew-Date Mochi
and top with maple syrup or preserves.
Mochi into squares
both sides lightly with cooking oil
a heavy skillet, cook the Mochi over a medium flame 6
minutes on each side
Japanese Ways to Cook Mochi
Mochi pieces in cooking oil for 5 minutes until golden brown.
Good with daikon radish and soy sauce.
Mochi pieces in vegetable broth or soup.
Mochi pieces in water for 5 minutes, dip in honey or maple
syrup, and roll mochi in roasted soy flour.