This is a bit of a lazy post considering I posted similar stuff earlier, but work with me here.
Turns out Nepalis make Chhyang 'not just out of rice, but also millet and polenta. Which means that's my next plan, tongba out of multiple grains, chhyang out of multiple grains. Might have to use digestive enzymes like digezyme or similar ones that have a combo of various enzymes to break down the fruits and grains completely, though possibly risking certain off-flavors as a result.
The other thing I discovered-the milk wash method& the red bubble tek to extract Keaton, wonder how I might be able to use those techniques as well.
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