I can’t say enough how proud I am of being Colombian, half native, and being part of so many traditions that I’m afraid they are vanishing. My great grand father used make this drink every 2 weeks for his 3 kids, 12 grand kids, and everyone else that was in the neighborhood. The stories that my mom and her cousins tells me, is that everyone was exited to get the next jar because it brought so much joy. This was almost like milkshake that instead of fries you would eat it with bread.
Masato is a fermented drink, that the process is actually quick and enjoyable to make. I didn’t grew up drinking masato every two weeks, but masato did mean to me authenticity, tradition, and being native.
In a large bowl, add the water and pineapple peel. Let sit for a day at room temperature. You should see some bubbles in the water.
In a medium cooking pan, add the rice and 300 g of water and boil for 5 minutes. Cook in low heat for other 10 minutes or until the grain is soft. Once the rice is ready, let it cool for at least 1 hour.
While the rice is cooking, add sugar and cloves in the water where the pineapple peel has been sitting for a day. Gently mix and let it sit for a an hour. Once the pineapple-water is dissolved, remove the cloves and pineapple peel.
When the rice is completely cool, mix the rice and the water pineapple-water mix (Without the pineapple peel and cloves). Blend everything until everything is completely liquid.
Place the mixture in a jar with a cinnamon stick and the pineapple peel. Let it sit for a day at room temperature. You will see some bubbles.
One day later, remove the cinnamon stick and pineapple peel. You can store in the fridge or serve with ground cinnamon on top when is cold. If it’s too thick, you can add water.