Fermented glutinous rice, or *jiu niang*, is a sweet, tangy Chinese delicacy enjoyed plain, in soups, or as a dessert base. Making it at home is simple with these key steps.
Ingredients: 2 cups glutinous rice, 1/2 tsp *qu* (yeast powder), 1 cup warm water (35°C/95°F), and optional rock sugar.
Steps:
1. Prepare the Rice: Soak glutinous rice in water for 4–6 hours until soft. Drain and steam for 30–40 minutes until tender. Let cool to 30°C (86°F).
2. Activate the Yeast: Mix *qu* with warm water, let sit for 10 minutes until bubbly.
3. Combine: In a sterilized jar, layer rice and yeast mixture, mixing gently. Press down to eliminate air pockets.
4. Ferment: Cover with a lid, leaving a small gap for airflow. Keep at 30°C (86°F) for 24–48 hours. When it smells sweet and slightly alcoholic, it’s ready.
5. Store: Refrigerate to slow fermentation. Add rock sugar for extra sweetness if desired.
Tips: Use clean utensils to prevent mold. Adjust fermentation time for preferred tartness. Enjoy it in tangyuan, egg soups, or as a topping!
This versatile, probiotic-rich treat is a rewarding homemade delight.
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