However, over the past few years I have learned that baked flour is hard on my body, especially my liver. Too much of it and my upper back starts getting tense and I feel cranky. Darn. Awareness is not always fun.
So, I have learned to enjoy softer sweets that are cooked on the stove top, like lemon pudding, sweet potato pudding, fruit kanten and this amasake pudding. Using brown rice syrup as a sweetener also helps to diminish the sugar crash that happens with a lot of other sweeteners.
2 cups amasake (I used Grainaissance almond flavor)
1 cup plain oat milk (I like Pacific)
a few pinches sea salt
3 heaping Tbsp kuzu
1 Tbsp brown rice syrup
1/2 tsp vanilla extract
1/4 cup toasted sliced almonds
1. In a medium pan, bring the amasake, 3/4 cup oat milk and sea salt to a very low boil.
2. In a small bowl, mix the kuzu and 1/4 cup oat milk until the kuzu is dissolved.
3. Slowly drizzle the kuzu mixture into the hot amasake while whisking continuously. Keep whisking until the mixture comes to a boil and thickens slightly. Remove from heat.
4. Add the brown rice syrup and vanilla and mix well. At this point you can taste the pudding and add more sweetener if you like.
5. Pour the pudding into individual ramekins or one medium serving bowl. Sprinkle with toasted almonds. Eat warm or let cool until firm.
You can add 1 tsp of grated lemon zest when you are bringing the amasake to a boil.
Maple syrup is also nice in this recipe.
For this recipe I have used store-bought amasake. If you are using homemade amasake, you may need to adjust the amount of kuzu according to how thick your amasake is. The thicker it is, the less kuzu you may need. If you are not sure about how much kuzu, use the amount called for and after boiling, stick a small spoonful of the pudding in the freezer to see how it sets. If it is still too runny after five minutes, then add a little more oat milk and kuzu and bring to a boil again.