糯米甜酒曲 / Ragi Tapai Manis China / Yeast 1pc - Glutinous Rice Wine / Fermentation

Fermenting cooked rice is a very old Chinese, Japanese, Korean and other S E Asians tradition, the main use is to make rice wine. Fresh partially fermented rice is very sweet, great to eat as it is like a rice pudding or use for cooking.In Chinese sweet fermented rice is called 甜酒釀 'tian jiu niang' or 醪糟 'lao zao'. This is not rice pulp after rice wine is filtered. The cooked rice is only partially fermented for few days till it becomes very wet like porridge, very sweet.with a nice fragrance and a hint of alcohol. The rice used must be cooked glutinous rice and the fermenting yeast must be rice wine yeast.Ingredients 500g glutinous rice1 rice yeast ball waterMethod:1. Soak the rice for 4 - 5 hours or overnight. Drain. Put in a glass dish add enough water to just cover the rice. Steam for about 30 - 40 minutes till rice is cooked through. Can also cook rice in microwave or rice cooker, cooking time will be different. 2. Cover and leave rice to cool. 3. Boil some water leave to cool. Crush the rice yeast with pestle and mortar to powder.5. Put the rice in clean mixing bowl, loosen with a wooden spoon the rice is very sticky difficult to stir. Sprinkle with boiled cooled water and ground rice yeast to loosen rice and thoroughly mix yeast into the rice. Amount of water needed is about 1/2 cup, a little bit more is ok too.6. Pour rice mixture into a thoroughly clean glass jar or plastic container. You can make a hole in the centre of the rice (not essential), this will give indication when rice has fermented and juice is appearing in the hole. 7. Cover (not air tight) and leave in the warmest place in your house or next to a radiator during winter time. 8. Check the rice after 2 days (much longer up to a week if room temperature is cool). When the rice becomes very wet and juice collecting on bottom of container or around the container it's ready. Another indication is juice started to collect at the centre hole made previously. The texture to look for is the rice is soggy like thick rice porridge and taste very sweet. If it tastes sour or too alcoholic something has gone wrong maybe overferment or temperature too high.9. Stir the mixture, store in clean jar or original container and leave in the fridge up to a month. Do not air tight the jar due to further fermentation. The mixture will continue to ferment so the longer you leave it more alcoholic it becomes when sugar turns to alcohol or become a bit sour when sugar turns to vinegar. So use it when the mixture is still at its sweetest stage. If you are not going to eat it within a month can put some in the freezer. 制作过程1.泡米：淘好米后泡8-10小时，用手能碾碎即可。2.蒸饭：用蒸布和蒸架隔水蒸，不能放碗里，更不能煮，大火蒸20分钟后关火，过了20分钟后再取出。3.冷却：米饭出锅，用凉开水打湿，每斤米加150ml，用手打松散湿润，不能成团，摊开薄层冷却。4.拌曲：将酒曲压成粉状，米饭冷却至28-30°C时，然后加入酒曲粉翻拌均匀。5.装罐：能密封的容器即可，装入米饭，中间掏个洞，稍微把米饭压一压，在米饭表层拍一点水和酒曲。6.发酵：将容器密封，温度30-32°C最佳，不能超过40°C，不能低于25°C，发酵48小时酒酿最佳时期。