Use A Hot Water Bottle to Cover Up Delicious Sweet Fermented Rice

Name: Use A Hot Water Bottle to Cover Up Delicious Sweet Fermented Rice
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice; Some Liquor Koji

by Zhuang Yunjing

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

I love to eat fermented fermented rice balls, so I can make fermented fermented rice by myself~ When making fermented fermented rice in winter, I soaked it in a warm hot water bottle and wrapped it in a down jacket to keep the fermentation temperature. I changed it in the morning and in the morning. Hot water bottle, guarantee the temperature~ The result is very successful, and it is more successful than the previous yogurt machine. Students who don’t have a yogurt machine can try this fermentation~ The fermentation of fermented rice does not require a high temperature, so don’t take a hot hot water bottle. It feels hot to the touch but not hot, just right~ Wrap it in thick clothes or a cotton quilt, don’t worry about the hot water bottle cooling down~ In summer, fermentation at room temperature is enough~"

Ingredients

500g Glutinous Rice
Some Liquor Koji

Use A Hot Water Bottle to Cover Up Delicious Sweet Fermented Rice

1. Wash a pound of glutinous rice and soak for one day.

2. The next day, the glutinous rice is soaked~ Spread a steaming cloth on the steaming grid, add the glutinous rice, and steam it over high heat. I steamed it for about 20 minutes.

3. Put the steamed glutinous rice into a clean container, I use a glass pot. Wait for the glutinous rice to cool down, and it's almost enough to cool to about 35°. I used a thermometer to see if the temperature is right. Without a thermometer, the glutinous rice doesn't smoke too much, and the hand feels warm but not hot, that's almost the case. Because it's winter, don't wait until the glutinous rice is completely cold before adding koji, because the temperature is not enough.

4. The next step is to spread the koji~ I used Angel's sweet koji, which is completely based on feeling... In fact, a small bag can make 2-2.5 kg of glutinous rice. I only need 500 grams of glutinous rice. As long as a little bit, I spread about half of it... It turns out that sprinkling a little more is not very important~

5. Mix the glutinous rice sprinkled with koji. Use a spoon to compact and flatten, dig a small hole in the middle, pour some warm water with remaining temperature, this is to make the wine more juice ~ don't pour cold water in winter.

6. Cover the pot, wrap the pot with a hot water bottle and a big quilted jacket, and start to ferment~ I made it at night, and check the next morning, the hot water bottle is still warm, change it to a bit hotter, and come home from work. Replace with a new hot water bottle. Every time I change the hot water bottle, I will check to see if there is water in the fermented rice. If the water dries out, I will fill it with a little bit of warm boiled water. Add water to the small hole in the middle~

7. About 36 hours later, the brewing is complete~ Order some sweet-scented osmanthus, put it in the refrigerator, stop fermentation~ Fragrant and sweet, very delicious~