1. Wash the glutinous rice in advance and soak it for more than 3 hours until the rice can be crushed by squeezing it with your hands.
2. Then put it on the steamer and steam it.
3. Rinse the steamed glutinous rice with cold boiled water, then add the koji and mix well.
4. Put it in a clean container and flatten it with a spoon.
5. Make a hole in the middle of the rice. (Conducive to better fermentation)
6. Put it in the oven, turn the function knob to ferment, turn the upper and lower temperature to 40 degrees, and turn the time counterclockwise to normal.
7. After 24 hours, open the oven to smell the wine and then take it out of the oven.
8. Put the prepared taro balls in a pot and cook them until they become transparent.
9. Then add the sweet fermented rice noodles, and a bowl of fermented rice dumplings that is delicious enough to fly is ready.
Tips:The glutinous rice must be soaked thoroughly, otherwise there will be heart, and the fermentation time should be determined according to the state of the brew.
