Mother “s Homemade Rice [email protected] Rosacooks

My late mother made very good rice wine to celebrate all past Chinese new year when I was still a teenager,

her simple steps and points of making wine should pass on and share as a good memories of her,

a recall of mother”s taste from  my heart….

 

 

Ingredients :

2 kg  glutinous rice    6 pieces  sweet wine yeast

2 bottles  Saki

 

Preparation :

 

1- prepare a very  clean dry glass or earthen container ( *sterilized with boiling water, dried before using )

2- wash and soak glutinous rice  at least 4-5 hours, or best overnight, then drain before cook.

 

3-  cook the rice in a rice cooker with less water because it has been soaked for hours.

 

 

4- cooked glutinous must be cooled before mixing .

5- pound sweet yeast into powder form before mixing .

6- put cool cooked  glutinous into the sterilized container layer by layer with sweet yeast powder …

7- cover and wrap with towel or cloth  in a dry cool place to start ferment or brew..

8 – after  one week , stir with a clean dry wooden spoon to mix well,

then add one bottle of sake ( or any kind of your own choice such as rose  wine ….)

and do not  mix this time.

 

 

 

9 – add the second  sake after a week , then cover and leave to ferment for another three weeks.

* Do not open and stir the rice mixture during fermentation period.

10 – after 40 days, pour brew rice wine mixture onto a very clean pot lined with clean

dry cheese cloth and drill till finish.

 

 

11 – boil the wine with medium heat , let  completely cool and pour wine into clean dry bottles and refrigerate .

-the rice wine is ready to serve.

– keep the wine resides into glass container for other uses.

(such as .. cooking with veggies or making  dessert….fermented glutinous rice ball soup . )

 * Traditionally rice wine best  cooked  with chicken , pork tenderloin and eggs as main

menu  for the confinement dish..yum

Tips…

All utensils used must be sterilized, cleaned and dried before using .

Steamed glutinous rice must be cooled before mixing .

Keep the container  in a cool dry place without any sunlight to ferment or brew , and

do not eat sour fruits around the area where you put your container during wine making , ha  ha !

* ( mom reminded us all the time when she made her rice wine.)