Liha or Asaana - Sprouted Corn Drink
A traditional fermented corn drink made from sprouted kernels, roasted corn flour and caramel, offering deep, malty flavours and natural sweetness.
Updated : 06 February, 2026
Easy
More than 1 hour.
Ingredients
200 grams
Field corn raw, dried
100 grams
Sugar
to taste
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You will need dry corn kernels to make this drink.
Step 2
Soak the corn kernels in 2 litres of water for 2 days, changing the water on the morning of the second day.
Step 3
Drain the corn and spread the kernels on a kitchen towel, then transfer them to a flat, wide sieve (such as a winnower) or a flat surface. Cover and leave in a dark, dry place to germinate. This process usually takes 2-4 days.
Step 4
Once sprouted, dry the kernels in the sun for about 6 hours. Lightly sprinkle them with water, then wrap tightly in old newspapers. Store in a dark, cool, dry place for 1 day.
Step 5
Pulse the dried, sprouted kernels in a blender or food processor to break them into smaller pieces. Sieve into a bowl, keeping both the fine flour and the larger cracked corn pieces.
Step 6
Boil the larger corn pieces in about 1 litre of water for 30 minutes. Strain the liquid and allow it to cool.
Step 7
Meanwhile, roast the corn flour in a pan over low to medium heat until it turns a deep dark brown. Keep stirring to prevent burning.
Step 8
Combine the strained cooking liquid with the roasted corn flour and leave the mixture overnight to ferment slightly.
Step 9
In a pan, make a caramel by melting the sugar until it reaches a pale to dark brown colour. Carefully mix the caramel into the lightly fermented liquid. Taste and add more sugar if needed.
Step 10
Bottle the drink and store in the fridge or freezer until ready to use.
Author note
Share the recipe
