Homemade take-out glutinous rice
By DanielaKihn
The weather is getting colder and colder. Make some glutinous rice, boil some eggs, glutinous rice balls or something in it every morning, and it will be warm when you go out.
Recipe Recommendations
- glutinous rice 4 pounds
- sweet wine yeast 1 Pack
- warm water appropriate amount
- white sugar 200 grams
Steps for Homemade take-out glutinous rice
1
Prepare all raw materials used.
2
Soak glutinous rice for 24 hours.
3
After soaking for 24 hours, wash the glutinous rice and pour it into a steamer covered with steaming cloth, planarize it with chopsticks and insert air holes.
4
Steam glutinous rice for about 1 hour.
5
After steaming, let the glutinous rice naturally cool to about 35 degrees.
6
Add sweet yeast and warm water and stir well. Stir well. Compact the glutinous rice to leave a hole in the middle.
7
Cover the container with several layers of plastic wrap tightly, maintain the temperature at about 30 degrees, and ferment for 24 hours.
8
The glutinous rice is served 24 hours a day.
9
Add white sugar with warm water at about 35 degrees and stir well.
10
Pour the sugar water into the glutinous rice, cover with plastic wrap and continue to ferment for 12 hours.
11
After 12 hours, the juicy and sweet glutinous rice is ready.