I’m writing this post with my phone.
Malaysia is currently under Movement Control Order for Covid19. Stuck at home, can’t dine out, we yearn for food that we love eating out. My kids have Tosei once every fortnight and they love it.
So I plucked up my courage and tried making this at home.
Many recipes online require raw rice , like idli rice. It’s not something I can get easily in Malaysia and most recipes don’t provide exact water amount. Vague instructions like ‘just enough’, ‘not too thick not too thin’ doesn’t help the noob like me who has never ever seen it made from scratch. Eyeballing takes experience, like real life experience seeing and feeling the batter.
I messaged one of my readers , Thenmathy on Facebook, and she guided me from purchasing to fermenting... I’m grateful for her help.
So here is my version of Tosei, that will remove the guessing game.
