1. Soak glutinous rice overnight, drain water, and crush sweet wine for later use.

2. Steam the glutinous rice in a pot for 25 minutes.

3. After the glutinous rice is steamed, take it out and pour it thoroughly with cold water, which is convenient for cooling, so that the glutinous rice can be scattered, and it is best not to stick your hands. Add liqueur koji, mix well, put it in a container, flatten it, and put it in an incubator for fermentation for 3 days.

Once the glutinous rice comes out of the water, it will ferment. Take it out and put it in a sealed container, and it can be used after one week.

Glutinous rice mash is very nutritious, and people who can't drink can drink it. Sweet, easy to digest and absorb, suitable for adults and children.