Cooking Steps

1. 

   Step1:1000 g glutinous rice. Clean it.

2. 

   Step2:Soak the washed glutinous rice in cold water for more than 6 hours. I see some prescriptions say that it needs 24 hours to soak. Because of the rush of time, I only soaked for 6 hours. At the beginning, I was a little worried. It turned out that the fermented glutinous rice was perfect. My worry was superfluous.

3. 

   Step3:Add water in the steamer. Spread gauze on the steamer drawer. Soak the glutinous rice and drain the water. Pour it loose into the steamer drawer. Use chopsticks to insert several holes to facilitate steam convection. You can do the same with a normal steamer.

4. 

   Step4:Close the steamer. Steam for 45 minutes. The glutinous rice is cooked. Steam glutinous rice in a steamer. The effect is the same.

5. 

   Step5:Pour the steamed glutinous rice into a large container. Pull it out. When the temperature drops to 3040 degrees, it is almost not hot. You can mix it into the starter. Pay attention to starting from this step. All objects, including containers and hands, must be free of oil and raw water.

6. 

   Step6:Evenly sprinkle the koji on the glutinous rice. Then mix well.

7. 

   Step7:Let the rice mix well and then cool thoroughly. The cold boiled water prepared in advance is slowly poured into the rice. Let the rice fully absorb and moisten. The quantity of cold boiled water depends on your preference. It can be more or less. I put about 600 grams. If there is more, there will be more mash water.

8. 

   Step8:The glutinous rice with all the preparations should be put into a sealed container. I use a large teapot in my home. The parents can choose the sealed container at will.

9. 

   Step9:Leave a hole in the middle of the glutinous rice. Press the surface slightly.

10. 

    Step10:Close the lid, cover the plastic film, and the production of fermented glutinous rice is basically over.

11. 

    Step11:Cover the jar tightly with quilts. That's what adults did when they were young. I'll come, too.

12. 

    Step12:The next thing is to wait quietly. As time goes on, the mash slowly reacts wonderfully. The picture is more than 30 hours. The state of mash. Has smelled light sweet. But it is not strong enough.

13. 

    Step13:Almost three days (72 hours). Open the lid again. At this time, a refreshing sweet wine fragrance came out immediately. Warm tip - if it's summer to make fermented glutinous rice, it only takes two days.

14. 

    Step14:I quickly scooped out a small bowl and tasted it like this. Fermented glutinous rice has no sugar but sweet hone

15. 

    Step15: