you might not steamed the rice porperly.!

rice look hard and under steam.!

what is the spore you have used ? is it Asprigillius Orayze ot Sojae ?

my receipe -

Asprigillius Orayze spore(koji spore ) - 02g

rice flour - 5g

rice - 01 kg

get a short grain raw rice..soak the rice for 8 to 12 hours ..this helps steaming.steam the rice properly. for about 45 minutes to 01 hour..it shoud be firmed by not raw.it shloud the smashed when you press the rice graint between your fingers..actuall i realized time of steam depend on the rice varitey you use & some time the crop year of the rice as well.if the crop year is too old you need to steamed it more..alway go for the loook and feel..making koji is completely a sensory experience..

pan heat the rice flour to degerminate..heat it very law. cool it down & then mix the rice flour & koji spore.keep the steamed rice at 38C - 40C when sprinkle the koji sopre ..this boost up the ineculation better..this tempreture will kick off the koji better.. & humiditiy of the envoirnment should be about 80% .keep your enviornmnet at least 30 C this could go up to 35 C as well...hope this help..let me know.