Amazake has a cream color. The structure and thickness is comparable to tomato sauce.
The special thing about amazake is that it tastes sweet, but actually only consists of rice and sea salt. How is that possible? We ferment cooked rice with a little help from the “koji” fungal culture. At some point in the fermentation, the star
ch converts into sugars. At that point we stop fermentation.
In Japan they use it a lot as a drink. You mix it with 3 times as much water and possibly some fresh ginger.
Baking with amazake is a bit of a challenge. But once you know how it works, it is super fun. You can use it very well to keep your baked goods vegan and gluten-free.
The difficulty is that amazake resembles nothing in structure and operation. That is why it’s suggested it can replace egg, butter and milk. Our tip: take amazake as a starting point, build a good batter around it with oat, spelt or nut flour, plant milk and seasonings such as chocolate or (dried) fruit. Baking powder and a pinch of salt also help.