----Homemade sweet rice wine----

Ingredients to prepare: 2 pounds of glutinous rice, 5 grams of angel sweet wine koji

Method:

1. Wash the glutinous rice and soak it in water overnight. The soaked glutinous rice will expand after absorbing water and is especially easy to steam.

2. Cover the steamer with a steamer cloth, put the soaked glutinous rice into the pot, spread it evenly, then insert a few air holes with chopsticks, bring to a boil over high heat, turn to medium heat and steam for 20 minutes. Steam the glutinous rice. The steamed glutinous rice has clear grains and is crystal clear without any white core. (The key to success in making rice wine lies in the utensils, which must be clean and free of any oil stains. It is best to use boiling water on all items such as steamers, cages, drawer cloths, basins, lids, spoons, chopsticks, etc. that will come into contact with the glutinous rice before making. Blanch and wash aside. If it is stained with oil and raw water, it will definitely fail. The rice wine will turn green and grow black mold, so it cannot be eaten. If there is some white hair on the surface of the rice wine, it is normal and you can cook it to ensure it is clean. I specially used a new basket cloth)

3. Put the steamed glutinous rice into a porcelain basin and let it cool. (Note that the porcelain basin should be scalded with boiling water in advance to avoid being stained with raw water and oil)

4. Take a clean bowl, pour about 250 ml of boiling water into it, and let cool until it is warm (about 40° ), add 4 grams of Angel liqueur koji and mix well.

5. When the glutinous rice is cooled until it is warm and not hot, pour the prepared koji water.

6. Wear gloves, then rub the glutinous rice grains into pieces and mix well. Knead it as much as possible so that every grain of glutinous rice is coated with koji, which will facilitate fermentation. (Glutinous rice will easily fall apart after adding koji water. It should be noted that you must rinse your gloves with cold boiled water in advance to prevent oil and raw water from staining, which may cause fermentation failure.)

7. Glutinous rice Mix it with the koji water, press it flat, poke a hole in the middle, and then sprinkle a little koji powder on the surface to help fermentation.

8. Finally, cover the lid, put a clean plastic bag outside the porcelain basin, and tie it tightly. Then fill a hot water bottle, wrap them in a quilt, and keep them warm for 48 hours. (If there is heating at home, there is no need to put a hot water bottle. Just wrap it in a small quilt and leave it in a warm place to ferment for 48 hours.)

9. After 48 hours, you can smell it through the quilt. A faint aroma of rice wine. Taking out the porcelain basin and opening the lid, a strong sweet aroma of rice wine came out. The small hole in the middle of the rice wine was already filled with wine. This rice wine has no alcohol content and has a sweet and mellow taste. It can be eaten directly or cooked. If you can't finish it at one time, you can put it in the refrigerator and keep it sealed and refrigerated. It will last for 10 days without any problem. (If you open it after 48 hours and no wine comes out of the hole in the middle, continue to ferment in a warm place until the wine comes out)