Homemade Sweet Fermented Rice

Homemade Sweet Fermented Rice

1. Wash the glutinous rice and soak in cold water, and the sweet koji is ready.

2. Soak the glutinous rice for more than 16 hours (in the hot weather, put it in the refrigerator), and then take a grain of rice by hand and rub it into pieces, and then it can be steamed in the pot.

3. Take out the steamed glutinous rice into an oil-free and water-free container to cool to about 30 degrees.

4. Sprinkle an appropriate amount of sweet koji on top, generally at a ratio of 500 grams to 2 grams of koji.

5. Pour in cold boiled water in batches, rub it with your hands while pouring until the rice grains are dispersed, mix well with the koji and rice. (Can wear disposable gloves)

6. Take an oil-free and water-free container, compact the mixed rice, and leave a small hole in the middle to observe the water.

7. Close the lid and seal. Wrap it with cotton clothes or quilts, put a hot water bottle in the clothes or quilts, and keep it as warm as possible at about 30 degrees. Ryoko from the hot water bottle replaced the water again.

8. One day later, the rice grains tasted a little sweet. Two days later, the small holes were filled with most of the water. Shake the container to move the glutinous rice. It was fine. At this time, the fermented rice was very, very sweet.

Tips:

The container should be oil-free and water-free, otherwise it is easy to fail.