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Sweet Rice Wine
|Sweet Rice Wine|
4 cups glutinous rice
1/4 piece Chinese yeast ball
1 teaspoon all purpose flour
1. Soak the rice in hot water for one hour.
2. Drain water and steam the rice over boiling water for twenty-five minutes then rinse with warm water until the rice is cooled to about 95 degrees F.
3. Crush the yeast into a powder; mix it with the flour.
4. Put the rice in a warmed three-quart saucepan. Add yeast mixture and mix by hand. Use your fingers to push the rice against the side of the pan evenly then make a well in the middle. Cover with plastic wrap and then the cover of the pan. Leave this in a warm place or wrap the pan with one or more heavy towels and keep it in a warm place. After four or five days, uncover the mixture, transfer to a jar with a lid, and refrigerate. This can keep about two years.
Note: The clear liquid is the sweet rice wine, the remaining mash, called wine lees can be used as a condiment.