Ingredients: 250 grams of glutinous rice, 3 grams of distiller’s yeast.

Method:

1. Wash the glutinous rice and soak it in water overnight for more than 12 hours. It should be broken into pieces when you pinch it with your hands.

2. Place a steamer in the steamer, cover it with gauze, bring water to a boil, put the glutinous rice on it, cover it, and steam over high heat for 30 minutes. (Sprinkle water on the glutinous rice twice in the middle to prevent the glutinous rice on top from being cooked)

3. Put the steamed glutinous rice into cold boiled water once to separate the glutinous rice grains, cool them down, and make them non-sticky, and then Drain again and cool until it is neither hot nor cold when you put your fingers in it.

4. Crush the koji into powder and mix it into the rice.

5. Pour the mixed rice into the yogurt machine cup, compact the rice, dig a hole in the middle, and then pour a little cold water evenly on the rice

6. Put a little cold water in the yogurt machine cylinder, put the rice cup in, close the lid, plug in the electricity, pour cold boiled water on the glutinous rice twice in the middle, unplug the plug after 30 hours, and then the fermentation of the fermented rice is completed. .