1. 首先 我们要把2杯约480克的糯米 用水浸泡6-8个小时,然后洗净沥干.

 

2. 大号蒸锅里 铺上一块纱布,把糯米放入 铺平  因为米量比较多,我会在米的中间部分 挖个洞 让热气能容易通过.水开以后蒸大约25分钟左右,直到米粒变得透明 .

 

3.然后把蒸好的糯米放凉,许多人在这一步会让糯米保留一点温度,但我的做法是用纯净水把它彻底冲凉,这样虽然会延长半天到一天的发酵时间 但做出来酒酿非常的清甜 没有酸味.

 

4. 冲凉后的糯米放到一个干净的碗里备用.

 

5. 现在我们需要这样的  Chinese rice wine yeast ,这在中国超市可以买到,先把它装到小袋子里 把它敲打成碎末,再取出15克左右.用纯净水1/4杯 把它调匀.

 

6.把调好的酵母水与蒸好的糯米拌匀,然后分装到干净的容器里,你可以装到瓶子里,也可以装到碗里 ,我会在糯米中间挖个洞 来观察它的出水情况.

 

7. 装好后的容器 在20摄氏度左右的室温里, 第一天 你看到的糯米可能会是干干的,不用担心 第二天或第三天 你就会看到 糯米出水了.当然时间和你的室温有关系. 糯米出水时, 你就要把它放到冰箱里保存,否则他会继续发酵 .

 

8 .酒酿fermented sweet rice的吃法, 可以直接吃 放入冰箱冷藏以后口感更好.也可以 煮酒酿汤圆,就是把 糯米粉用水揉成团 再搓成很小的丸子 放到滚水里煮到浮起来,加入酒酿 放多放少都可以, 放些枸杞子, 再把一个打散的鸡蛋搅入,最后加些糖.

 

 

 

 

 

Today we will be making Chinese fermented sweet rice, this is something that can be found in almost ever region of china and you can eat it by itself or use it as an ingredient in both desserts and savoury dishes

 

First we will need 2 cups of glutinous rice, about 480 grams, soak it for 6-8 hours and wash clean then drain

 

Prepare a large steamer and line with a cheese cloth, evenly spread the glutinous rice and gently make a well in the centre to allow air circulation. after the water starts boiling, steam for 25 minutes until the rice grains are translucent

Now let the steamed rice cool. some people like to do the next step while the rice is lukewarm, i personally prefer to cool it completely by washing it with some clear water. I find that by doing so the process will take about half a day longer but the final product is much less sour and has a sweet finish. 

 

 Place the cooled rice into a clean bowl and set aside

 

We you will need some Chinese rice wine yeast, you can find these in Chinese supermarkets, place them in a small bag and grind them into powder, measure out 15 grams and mix with 1/4 cup of water

 

Mix this liquid together with the rice and store the mixture in a clean container, you can also use a bottle if you like. I like to make a well in the centre so I can easily observe the fermenting process

 

Store the container in room temperature around 20c, during the first day the rice will appear very dry, don't worry about it and let it sit, by the 2nd or 3rd day you'll see liquid starting to seep out . the timing will depend on your room temperature. once liquid starts seeping out you can place the container in the fridge to stop the fermenting process

and you are finished! you can eat it as it is, i personally think it tastes the best after it's been chilled in the fridge. or you can use them to make the soup base for your glutinous rice balls. just roll up some glutinous and water mixed dough into little round balls and cook them in boiling water until they float and add in the sweet fermented rice. add goji berries, sugar and a beaten egg and you'll have a beautiful,delicious and quick dessert!