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1
Take about 150 grams of glutinous rice, use the 80ml small cup next to it to take two cups, rinse it with cold water 2 to 3 times, then put it in the rice cooker and cook it. Be careful not to cook the glutinous rice too thin. -
2
Boil a pot of boiling water and sterilize the containers and spoons needed for more than 1 minute. Wash and dry (including hands). Be careful not to touch anything with water or oil. -
3
Take an appropriate amount of koji according to the proportion (one pack of 8 grams can be used for 2 kilograms of glutinous rice). Therefore, you only need to take 0.6g of distiller's yeast. -
4
Break up the cooked glutinous rice and cool it until it is not hot (about 35 degrees Celsius). -
5
Add about 100ml of cold boiled water, use a small amount of cold boiled water to dissolve the koji, then pour it into the rice and stir evenly. -
6
After mixing, put the rice into the container and dig a hole in the middle. -
7
Put the covered container into the yogurt machine filled with an appropriate amount of water, turn on the power, and select the rice wine function for 36 hours of fermentation. -
8
Deng Deng Deng Deng~ It’s done! It’s sweet and delicious! ????????
Tips
The most important thing when making glutinous rice wine is to be clean. There should be no water or oil in the whole process, otherwise hair may grow⊙∀⊙!