Distilled Rice Balls

Distilled Rice Balls

1. Soak 1 kg of glutinous rice in cold water for more than 3 hours, knowing that the rice grains can be crushed with a twist of your fingers.

2. Put the glutinous rice on a bamboo basket and steam it in a steamer for 30 minutes. After the rice is cold, add a certain amount of cold boiled rice, mix well by hand, and all the agglomerated rice can be dispersed. Crush the koji and mix well in the rice. This process can be carried out together with the process of adding water. After mixing well, dig a nest in the middle of the rice to make it easier for the rice wine to seep out. I am fermenting in a braising pot, which is considered to be fully sealed. I am not sure if it needs to be fully anaerobic. I hope you can advise. The liquid had leaked out after 48 hours, and it was eaten after 56 hours. Make rice dumplings made with rice wine.

3. Boil glutinous rice balls, poached eggs, add a small amount of fermented rice after the water is boiled. The fermented wine smells sour and alcoholic. It tastes slightly more sour, and tastes better with a little sugar. I think the reason for the sour taste may have a lot to do with the strain of koji. The koji used this time is in bulk, small cubes. Next time, try the bagged Angel's Liquor Koji.

Tips:

After drinking a bowl, I got fever on my body, because it contained alcohol to some extent. But a bowl shouldn't be considered drunk driving, it doesn't feel like it's on the top.