1. Take about 150 grams of glutinous rice, take two cups with the small 80ml cup next to it, rinse with cold water 2 to 3 times, and then cook it in a rice cooker. Note that the glutinous rice should not be cooked too thin.
2. Boil a pot of boiling water, and disinfect the containers and spoons with boiling water for more than 1 minute. Wash and dry (including hands). Note that nothing can be stained with raw water and oil.
3. Take an appropriate amount of distiller's yeast (a pack of 8 grams can be used for 2 kilograms of glutinous rice). Therefore, only 0.6g of koji is needed.
4. Break up the cooked glutinous rice and cool it to not hot (about 35 degrees Celsius).
5. Add about 100ml of cold boiled water and use a small amount of cold boiled water to disperse the koji, then pour it into the rice and stir evenly.
6. After stirring, put the rice into the container and dig a hole in the middle.
7. Put the covered container into a yogurt maker with a proper amount of water, turn on the power, and select the rice wine function for 36 hours of fermentation.
8. Dump! It's done! It's sweet, it's delicious! 😍😋
Tips:The most important thing to make glutinous rice wine is to be clean. The whole process should not be stained with raw water and oil, otherwise there may be hairy! ⊙∀⊙!
