Liha or Asaana - Sprouted Corn Drink Recipe
A labour of love but well worth the time and effort. This corn drink is light and refreshing and something new for the taste buds if you have never had it before.
Servings: 3
Ingredients
- 200 grams dry corn kernels
- 100 grams sugar for caramel
- sugar to taste
Instructions
- Soak corn kernels in 2 litres of water for 2 days, making sure to change the water on the second morning.
- Place corn kernels on a kitchen towel and then on a flat wide sieve (similar to a winnower) or a flat surface and leave covered in a dark dry place to germinate. This could take between 2-4 days.
- Dry the sprouted kernels in the sun for about 6 hours and then sprinkle with water and wrap tightly in old newspapers. Store in a dark, dry, and cool place for one day.
- Break up the kernels into smaller pieces by pulsing in a blender or a food processor. Sieve into a bowl and keep both flour and larger chunks of corn.
- Boil the larger, broken chunks of corn in about 1 litre of water for about 30 minutes, strain and leave to cool.
- Roast the flour in a pan over low to medium heat until flour is dark brown in colour.
- Mix strained liquid and roasted cornflour and leave overnight to slightly ferment.
- In a pan, make the caramel by melting sugar until pale brown to dark brown.
- Mix the caramel with the slightly fermented liquid and add more sugar if needed.
- Bottle and keep in the fridge or freezer.
Notes
- The caramel should be dark brown to add some colour to the drink but it should not be burnt otherwise the burnt taste will transfer to the drink.