round cake form

Base layer:

  • 1 cup Amazake
  • 1/2 cup buckwheat flour
  • 1/2 cup ground almonds / nuts
  • pinch of salt
  • oil and flour or shredded coconut for form

Amazake layer:

  • 2 cups Amazake
  • 1 pack white tofu (cca 200 g)
  • 1/2 cup raisins
  • 1 tablespoon mirin/rum
  • 1 cup water
  • 1 tablespoon lemon zest
  • 1 teaspoon agar
  • pinch of salt


  1. Preheat oven.
  2. Grease and flour form.
  3. Mix Amazake with some flour, pinch of salt, and ground almonds/nuts in bowl.
  4. Add more flour slowly if needed. We need dough that is not liquid and that you can transfer into form using hands.
  5. Flatten it with wet hands evenly to a thin layer.
  6. Bake for 20 minutes on 180 °C, until edges start turning pink and start unsticking.
  7. Prepare second layer while base is in oven.
  8. Pour 1/2 cup hot water over raisins, add mirin or rum for special aroma.
  9. Bring to boil 1/2 cup water in saucepan together with tofu and pinch of salt. Add agar and boil for few moments.
  10. Turn off heat, add lemon zest and mix with hand blender or in food processor.
  11. Add raisins into mixture.
  12. Mix and pour over baked base. Leave to cool.
  13. Cut and serve once it has cooled down. Decorate with syrup.


  • In case your Amazake is too liquid, you can strain access water through a sieve.
  • Taste cream before pouring it on the base layer. You can add syrup or malt if needed.
  • Use gluten-free amazake for a gluten-free version of this cheesecake (i.e. Amazake made from gluten-free grains with Koji starter) and use gluten-free syrup when decorating each serving.


  • You can make part of Amazake filling brown with carob or cocoa powder.


  • Dessert is suitable for children aged 1,5 years and over.