Ingredients

• 2 cups Almond Amazake Shake or Strawberry Amazake Shake
• 2-3 tbsp Mitoku Rice Malt Syrup (to taste)
• 1½ tbsp Mitoku Kanten Flakes
• 1½ tbsp Mitoku Organic Kuzu
• 1 tsp vanilla extract

Preparation Method

1. In a medium-size saucepan combine the amazake and rice syrup.
2. Sprinkle the kanten flakes on top, heat to a simmer over medium heat without stirring, then simmer for 2 minutes, stirring gently until kanten is dissolved.
3. Thoroughly dissolve the kuzu in 2 tbsp cold water and add it to the pan while stirring briskly. Simmer 2 minutes more, stirring constantly until the mixture thickens. Remove from heat and stir in the vanilla.
4. Pour into custard cups or small bowls and chill until firm before serving (about 2 hours). Garnish with fresh berries, toasted coconut, toasted slivered almonds, etc.

Recipe by John & Jan Belleme