rice wine puree

Recipe Recommendations

• glutinous rice 1 kg
• cool white 200ml
• distiller's yeast 2-2.5g

• sweet and sour
• other
• several days
• ordinary

Steps for rice wine puree

1

Aute glutinous rice 2-3 times and soak in cold water for 12-24 hours.

2

During this period, you can take out a grain of rice and gently pinch it with your fingers to see if it can be crushed. If you can, the soaking time has been enough. If not, continue to soak.

3

Steam the soaked glutinous rice in an electric appliance such as a steamer or rice cooker.

4

Take out the steamed glutinous rice and wait until the temperature drops to the touch of your hands.

5

Pour out 2.5g of koji powder and melt it with a small amount of warm boiled water.

6

Pour the koji solution evenly onto the glutinous rice at moderate temperature, and stir the glutinous rice well.

7

Take out a sealable container and burn the inner wall with boiling water to disinfect and remove oil. Then introduce the evenly stirred glutinous rice into the container.

8

Press the glutinous rice in the container evenly and pour in about 200ml of cold white.

9

Use clean chopsticks to poke several holes in the surface of glutinous rice and dig a hole in the center to see the bottom to facilitate its fermentation.

10

Seal the container, fill a hot water bag and place it at the bottom of the container, and wrap it with an object such as a cotton-padded jacket along with the container and hot water bag to help it maintain the temperature for rapid fermentation.

11

You can smell the aroma of rice wine in about 3 days!

rice wine puree Make Tips

Recipe Categories

• Drinks Recipes