Kimagure Cook Time required : 60minutes
- Malted rice : 2 cups (about 240g)
- お湯(60度) : 2.5カップ(500mL)
Make hot water at 60 degrees
Fill the inner kiln of the rice cooker with boiling water up to the 2 go mark, then add water up to the 4 mark.
Put rice koji in a zip bag, add 2.5 cups of 1, and close the bag.
Set the inner kiln of 1 in the rice cooker and put the zip bag containing the rice koji.
With the lid of the rice cooker open, keep warm for 6 to 8 hours to complete.
・Heat warm time is not included in the required time.
・By mixing hot water of 100 degrees and water of around 20 degrees at a ratio of 1:1, it is possible to make hot water of 60 degrees.
・When using a yogurt maker or a low temperature cooker, keep it warm at 60 degrees.
・If you use a 4-cup rice cooker, you can double the amount.
・After completion, it can be frozen in a zip bag.
・You can eat it even if it is frozen and made into sherbet.
・It goes well with amazake and the same amount of carbonated water.
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