1. The glutinous rice is soaked overnight in advance and then steamed in a pot.
2. The steamed glutinous rice is cold to slightly hot by slowly adding water (cold boiling water) and feeling it with your hands while adding water.
3. At first the rice grains will be easily kneaded into a ball, add water and stir until the rice grains are not easy to knead into a ball.
4. At this time, the glutinous rice is basically cold. Sprinkle in the koji and stir evenly.
5. At this time, the glutinous rice is basically cold. Sprinkle in the koji and stir evenly.
6. Put it in an airtight box, dig a hole in the middle, and ferment for 48 hours in a warm place (about 40 degrees Celsius).
7. Put it in an airtight box, dig a hole in the middle, and ferment for 48 hours in a warm place (about 40 degrees Celsius).
8. Put it in an airtight box, dig a hole in the middle, and ferment for 48 hours in a warm place (about 40 degrees Celsius).
9. The sweet fermented rice is ready, no matter how you eat it.
