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Swedish Knäckebröd with amazake jam
Mix up your European and Japanese grains by combining Swedish Knäckebröd – crunchy, aromatic crackers made with rye – with the mild sweetness of rice, an ingredient of amazake. Boiling down this traditional fermented malted-rice milk gives you a delicious sticky ‘jam’ to enjoy with the simple but rich flavour of the Knäckebröd.
Ingredients - for 2 persons
- 2–3 knäckebröd (Swedish rye crispbreads)
- 100ml amazake
Instructions
Prep time
10 min
Cook time
0 min
Total time
10
min
Serves
1 - 4
Step 1
Pour the amazake into a small pan and simmer over a low to medium heat. When it boils, simmer and boil it down until it becomes jammy.
Step 2
Turn off the heat when it has thickened and slowly flows down when the pan is tilted.
Step 3
After letting it cool, put it in a bowl and serve it with the Swedish Knäckebröd.
