Sweet-scented Osmanthus Fermented Small Lantern

Name: Sweet-scented Osmanthus Fermented Small Lantern
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Glutinous rice; 4g Koji; Some Cold water; Some Glutinous rice flour; Some Sugar Osmanthus

by Thin gray

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Distilled rice is a traditional folk snack in my country. Distilled rice has a sweet taste and is made by fermenting cooked glutinous rice with wine medicine. Heat it up and add small glutinous rice balls as a snack, a bit sour, a little sweet, and taste of wine. The fermented rice is very nutritious. I was in confinement during the hottest summer. At that time, my mother cooked a lot of fermented rice with eggs every day for me to eat. The legend is very helpful for breastfeeding. I don’t know. How about others, anyway, I breastfeed my daughter for ten and a half months, and my daughter has not drunk the milk powder once. The cow that I did is considered to be a good job. "

Ingredients

Sweet-scented Osmanthus Fermented Small Lantern

1. Prepare materials.

Sweet-scented Osmanthus Fermented Small Lantern recipe

2. Soak the glutinous rice overnight and rinse it off.

3. Put water in the steamer, put a layer of gauze on the steamer, put the glutinous rice on the gauze and steam it into rice.

4. After steaming, put it in a container and let cool to about 30 degrees. Use a spoon to scatter the glutinous rice, spread the koji evenly on the glutinous rice, and try to use a spoon to mix the koji and glutinous rice evenly.

5. The spoon is lightly compacted. Smooth the surface, dig out a hollow in the middle, sprinkle a little koji in it, and pour a little cold water in it.

6. Cover the container tightly and leave it to ferment at a temperature of about 30 degrees.

7. Add glutinous rice flour to a proper amount of water to form a dough; knead into a small Lantern Festival

8. Put the small Lantern Festival into the pot and cook until the Lantern Festival floats.

9. Then add the fermented fermented wine and bring to a boil.

10. Just drizzle with sugar osmanthus.

Tips:
1. To mix distiller's yeast must be cooled to 30 degrees after the glutinous rice.

2. The container used for making fermented rice should be clean and free from raw water and oil.

3. When mixing the koji, do not put too much water, which will cause the glutinous rice to be empty and scattered once it is cooked.

4. Jiuqu can be purchased in supermarkets, and Angel brand is commonly used.