recipe: sweet rice wine

Tian Jiu, otherwise known as fermented cooked rice, is a popular southeast Asian tradition, as it has many uses in addition to being a great-tasting rice pudding. Many people will eat it in the winter as a way to keep warm, and mothers who have just given birth will also eat it, as it’s said to be good for the body as it recuperates. (And apparently it’s good to use as a face mask!)

My family usually will make some during the winter time, and we’ll have it for breakfast or just as a snack, because like I mentioned earlier, it’s great just as a simple & sweet rice pudding. Anyways, on to the recipe:

500g glutinous rice
1 rice yeast ball
  1. Soak the rice for 4 – 5 hours or overnight & then drain. Steam for about half an hour or until the rice is thoroughly cooked. Cover and leave rice to cool.
  2. Boil some water, and then leave it to cool.
  3. Crush the rice yeast ball into a powder, and then put the rice in clean mixing bowl. Loosen with a wooden spoon until the rice is very sticky. Sprinkle with 1/2 cup of the boiled cooled water and ground rice yeast to loosen rice and thoroughly mix the yeast into the rice.
  4. Pour rice mixture into a thoroughly clean jar or plastic container & cover the jar. Leave the jar in a warm place (we usually just place it in the oven (DO NOT PREHEAT/HEAT THE OVEN THOUGH)).
  5. Check the rice after a few days. When the rice becomes very wet and juice has collected on bottom of container or around the container, then it’s ready. Make sure the rice is soggy & sweet, but not too bitter (overfermented).
  6. Stir the mixture, store in clean jar or original container and leave in the fridge up to a month. Make sure the container isn’t airtight, & enjoy whenever you want!


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