Xiaogan Rice Wine
Xiaogan Rice Wine is a traditional dessert from Xiaogan, Hubei, made by fermenting glutinous rice with sweet yeast. Aromatic and sweet, it's a perfect summer treat.
Ingredients
3 items- Glutinous rice 500 g
- Sweet rice wine yeast (jiuqu) 4 g
- Cool boiled water 200 ml
Nutrition
Steps （7 steps）
Rinse the glutinous rice 2-3 times, then soak in plenty of water for 4-6 hours until the grains can be easily crushed with no white center.
Drain the soaked rice and spread it evenly on a steamer lined with wet cheesecloth. Steam over medium heat for 30 minutes until fully cooked, translucent and sticky.
Transfer the steamed rice to a large oil-free and water-free bowl. Use chopsticks to loosen and spread it out, then let it cool naturally to 30-35°C (hand-warm).
Sprinkle the crushed yeast powder evenly over the cooled rice. Add 200ml of cool boiled water in portions, and mix thoroughly by hand to coat each grain.
Gently press down and compact the mixed rice. Use a rolling pin or similar tool to dig a deep hole in the center. Cover tightly with plastic wrap.
Place the container in a warm place (28-32°C) and let it ferment for 36-48 hours. Success is indicated by liquid in the hole, fragrant aroma, and rice grains floating.
Transfer the fermented rice wine to the refrigerator immediately to stop fermentation. Serve chilled with osmanthus syrup or small glutinous rice balls.
Tips
Key tips: all utensils must be oil-free and water-free to prevent mold; maintain fermentation temperature at 28-32°C; do not open the lid during fermentation.
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