Rice Wine Glutinous Rice Balls

Rice Wine Glutinous Rice Balls

1. 1 large bowl of homemade rice wine. Simply put; to make rice wine, you need to wash the glutinous rice well and soak it in water for about 8 hours. Then the glutinous rice is produced. The rice grains are crystal clear, which is the hard point of the steamed rice needed to make rice wine. The rice is chilled and sprinkled with koji, and the container is sealed and fermented.

2. Ordinary glutinous rice flour will do. Put the noodles directly in the basin​. Mix the noodles with cold water. If the hot noodles are sticky, stir with chopsticks until there is no dry powder.

3. The loose dough is pulled into small pieces by hand, or it can be rounded.​

4. Add two bowls of water to the pot, depending on the amount of rice wine. If there is less rice wine, add less water, otherwise the sweet and sour taste will be weak

5. Boil the rice wine on medium heat until the pot is boiled, and start to cook small dumplings

6. The small glutinous rice balls become bigger and they all float up, so they are cooked and can be turned off.

Tips:

1. The high-quality rice wine is sweet and fragrant, with the aroma of rice and wine. The high-quality rice wine has a soft taste, sweet and delicious, and it gets hot in the throat.
2. Inferior rice wine has a rancid smell. Inferior rice wine is very spicy and tastes bad.