Breadmaker Version Homemade Glutinous Rice
1.
Prepare raw materials: 650g glutinous rice.
2.
Wash the glutinous rice and soak it in clean water for 16 hours.
3.
The soaked glutinous rice is drained and placed in a steaming bowl.
4.
Put the koji in a bowl and grind it into a powder with a spoon.
5.
Put the steaming bowl containing the glutinous rice into the steamer and steam for 40 minutes on high heat.
6.
Pour the steamed glutinous rice into a relatively flat and open container and let cool.
7.
When the glutinous rice is a little hot, add some cold water, drain it slightly, add the koji powder, and mix well with the glutinous rice.
8.
Spread an appropriate amount of koji powder on the bread bucket.
9.
Pour the glutinous rice from the seventh step into the bucket of the bread machine, press a hole about 5 cm in the middle with your fist, and pour the steamed glutinous rice water. Fill the pressed hole with steamed glutinous rice water. Then sprinkle a layer of koji powder on the surface of the glutinous rice.
10.
The bread bucket is covered with a layer of plastic wrap.
11.
Turn on the bread maker, select the "Rice Wine" program, and select the "Start" button.
12.
After the procedure is completed, it is poured out. It is best to use sterilized airtight cans to bottle and store in the refrigerator.
Tips:
When the glutinous rice is poured into the bread bucket, cover it with plastic wrap. The surface of the rice wine will not lose moisture.
