1.

Wash the glutinous rice and soak it in water, which is a little more than glutinous rice, because glutinous rice will absorb a lot of water, and it takes more than 2 hours to soak it.

2.

The soaked glutinous rice has such an effect that it can be crushed with your fingers.

3.

Put the glutinous rice into the pot, remember to spread it on the cage cloth and steam it for 30 minutes.

4.

Steamed glutinous rice is like pearls. Put the glutinous rice into the prepared cold boiled water. When it gets warm, pour it out, leaving only sticky rice.

5.

Sprinkle with liqueur koji, put on disposable gloves, and fully mix the liqueur koji and glutinous rice.

6.

After stirring, smooth the surface of glutinous rice, dig a hole in the middle, then cover it with plastic wrap, cover the pot with a small quilt, put it at 30 degrees, slowly ferment for two days, and then open it to finish ~ ~