1. Soak the glutinous rice for more than three hours and steam it.
2. Let it cool to body temperature. Stir in the boiled water of the koji to boil and let it cool. Keep it at about 36 degrees, almost no more than rice. Stir in glutinous rice and mix well.
3. Ferment in a warm place for about 3 days in warm weather. It is more convenient for a yogurt machine to ferment for 3 days.
4. Just poke a hole in the middle and there is water, and the color of the rice is also whitish.
5. Refrigerate and add milk. It is super cool in hot weather. You can also make glutinous rice balls with eggs.
