1. Put the glutinous rice in a clean small box
2. Soak for about 3 hours, until the rice grains can be crushed by hand
3. Steam it in a steamer for about 30 minutes. After the glutinous rice is steamed, use chopsticks to insert some small holes, sprinkle some warm water on the glutinous rice, and steam it for 5 minutes. This will make the rice soft.
4. Put the steamed glutinous rice in a small clean box and let cool
5. Stir the glutinous rice evenly with an appropriate amount of sweet koji (put it according to your feeling), find a sealable lunch box or other container, and put the glutinous rice in the container
6. Cover the glutinous rice with a wet gauze and seal the container.
7. Find a small blanket to wrap the sealed container to keep it warm for 1-2 days. In winter, it will be longer. In summer, you don’t need to keep warm. It takes about one and a half days.
8. When it's done, it becomes a mash. Liquor koji can be bought in supermarkets or markets. During the heat preservation process, you can open the container at 1-2 days to see if it has been fermented and sweetened. The fermented glutinous rice will produce rice wine and the glutinous rice will also become sweet. The prepared glutinous rice must be stored in the refrigerator, otherwise it is easy to grow old and the taste will not be good. You can add a little ice food and put it in the finished glutinous rice to prevent the glutinous rice from aging and increase the taste.
