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