「Fermented Sweet Rice (Jiuniang)」

Ingredients and amounts

• 800g glutinous rice (round grain recommended)
• Steamer or rice cooker
• Thermometer (optional but recommended)
• 1 clean, airtight glass or ceramic container

Step-by-step method

1. 1

   Step 1

   Wash 800g glutinous rice and place in a rice cooker with 720g water. Select the cook mode.

2. 2

   Step 2

   Once cooked, spread the rice out to cool to 30°C (use a thermometer; it should feel warm but not hot to the touch).

3. 3

   Step 3

   Dissolve 8g Angel brand sweet rice yeast in 20ml warm water (about 30°C). Sprinkle evenly over the rice and mix well.

4. 4

   Step 4

   Add 600g water to the rice to help distribute the yeast. Let sit for 2-3 minutes until the rice absorbs the water. This step ensures a juicy first fermentation.

5. 5

   Step 5

   Use a rolling pin to make a small well in the center of the rice (to allow liquid to collect).

6. 6

   Step 6

   Transfer the mixed rice to a clean container, gently press the surface flat, and seal tightly with a lid or plastic wrap.

7. 7

   Step 7

   Ferment at 28-32°C for 24-48 hours. Do not shake or move the container during fermentation.

8. 8

   Step 8

   Successful fermentation is indicated by clear liquid in the center well, a mild wine aroma, and no off smells or sourness.

9. 9

   Step 9

   Once fermented, refrigerate immediately (you can add osmanthus flowers during this step). Use clean utensils to serve. Keeps for 7-10 days refrigerated.

10. 10

    Step 10

    For a second fermentation, add 500ml water to increase yield (up to 800ml total water).

11. 11

    Step 11

    Fermentation will continue. To stop it, steam the rice wine for 10 minutes or refrigerate.

12. 12

    Step 12

    Alternatively, wash 800g glutinous rice and soak in water for 6-8 hours (8-10 hours in winter) until grains are plump.

13. 13

    Step 13

    Drain the rice, place in a steaming cloth, and steam over water for 40-60 minutes. Stir every 20 minutes to ensure even cooking.

14. 14

    Step 14

    After steaming, spread the rice to cool, add the yeast, and follow the same steps as above.

15. 15

    Step 15

    Experienced makers can experiment with different grains. Replace up to 20% of the glutinous rice with millet, oats, yellow rice, or black glutinous rice.