Process of making glutinous rice wine🍶

Ingredients

• 2 cups Glutinous Rice (Rinsed 3 times until water runs clear; soaked for 4 hours; typical home batch size)
• 1 tablespoon Cou Powder (Qu Yeast Starter) (Traditional Chinese fermentation starter containing yeast and mold; sprinkle over steamed rice and mix thoroughly)
• 4 cups Water (For soaking rice; additional water for steaming as needed)
• 1 piece Cloth (Cheesecloth or clean cotton gauze) (To cover and seal the fermentation jar while allowing airflow)

Instructions

1. Rinse the Glutinous Rice

   Place the rice in a colander and rinse under cold running water, stirring with your hand, until the water runs clear (about 3 rinses).

   Time: PT5M

2. Soak the Rice

   Transfer the rinsed rice to a large bowl, add 4 cups of water, and let it soak for 4 hours at room temperature.

   Time: PT4H

3. Steam the Soaked Rice

   Drain the soaked rice using the colander. Set up a steamer over boiling water, line it with a clean cloth or parchment, spread the rice in an even layer, and steam on high heat for 2 hours.

   Time: PT2H

   Temperature: 100°C

4. Cool the Steamed Rice

   Spread the steamed rice on a clean tray or large plate and let it cool to about room temperature (approximately 30 minutes).

   Time: PT30M

5. Incorporate Cou Powder

   Sprinkle 1 tablespoon of cou powder evenly over the cooled rice. Using clean hands or a wooden spoon, mix thoroughly until the powder is uniformly distributed.

   Time: PT5M

6. Transfer to Fermentation Jar

   Pack the rice‑starter mixture tightly into the large clay jar, leaving about 2‑3 cm of headspace. Smooth the surface.

   Time: PT5M

7. Seal the Jar

   Cover the jar opening with a clean cloth, secure it with a rubber band or string, and place the jar in a dark, cool spot (12‑20°C) to ferment.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

0 g

Carbohydrates

3 g

Fat

0 g

Fiber

0 g