Process of making glutinous rice wine
Process of making glutinous rice wine🍶 is a medium Chinese recipe that serves 8. 150 calories per serving. Recipe by SGTV on YouTube.
Prep: 4 hrs 45 min | Cook: 2 hrs | Total: 7 hrs 15 min
Cost: $30.94 total, $3.87 per serving
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
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
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
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
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
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
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
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
Dietary info: Vegan, Gluten‑free (if using pure glutinous rice), Alcoholic
Allergens: Yeast (cou powder)
Ingredient Substitutions
- Instead of Glutinous Rice: Short‑grain sushi rice (will be less sticky), Regular white rice (different texture, not traditional)
- Instead of Cou Powder (Qu Yeast Starter): Commercial rice wine starter, Dry active yeast (will change flavor profile)
- Instead of Cloth (Cheesecloth or clean cotton gauze): Coffee filter, Clean kitchen towel (must be breathable)
Equipment Needed
- Colander
- Large Bowl
- Steamer (bamboo steamer or pot with steaming rack)
- Large Clay Jar (or food‑grade ceramic jar)
- Cloth (cheesecloth)
- Wooden Spoon or Hands (for mixing)
- Measuring Cups
Critical Steps — Do Not Skip
- Rinse rice until water runs clear
- Soak rice for the full 4 hours
- Steam rice for a full 2 hours at high heat
- Mix cou powder thoroughly into cooled rice
- Seal the fermentation jar with breathable cloth
Chef Tips from the Video
- Use a food‑grade clay jar; it allows micro‑oxygen exchange that improves flavor.
- Rinse the rice with cold water; warm water can start premature fermentation.
- If you lack a steamer, place the rice in a heat‑proof bowl inside a pot with a lid and steam over simmering water.
Troubleshooting
Mold or off‑color growth on the surface.
Discard the batch. Ensure the cloth is breathable and the jar is sterilized before use.
Wine tastes overly sour or yeasty.
Shorten the fermentation time or store the finished wine in the refrigerator to halt further fermentation.
Very weak alcohol content.
Increase the amount of cou powder slightly (up to 1½ tbsp) or extend the fermentation period.
Storage
Refrigerator: After the desired fermentation period (2‑4 weeks), transfer the wine to sealed bottles and keep refrigerated for up to 6 months.
Freezer: Not recommended; freezing may alter flavor and texture.
Room temperature: Fermented wine can be stored at cool room temperature (12‑15°C) for a few weeks, but quality declines faster.
Make-Ahead Tips
- Ferment longer (up to 3 months) for a stronger, richer flavor.
- After the first week, stir the mixture once a week to release built‑up gases.
- Store the finished wine in dark glass bottles to preserve color and aroma.
Frequently Asked Questions
What is the cultural significance and history of Chinese Rice Wine in Chinese cuisine?
Chinese rice wine, known as míjiǔ or baijiu, has been produced for centuries and is traditionally used in festivals, ancestor worship, and as a cooking ingredient. It symbolizes hospitality and good fortune, and each region has its own style and flavor profile.
What are the traditional regional variations of Chinese Rice Wine in China?
Northern China favors a strong, clear baijiu made from sorghum, while southern regions like Jiangsu and Zhejiang produce sweeter, milder rice wines (míjiǔ) using glutinous rice and different starter cultures. The video showcases the southern, glutinous‑rice style.
How is Chinese Rice Wine traditionally served in Chinese culture?
It is served warm or at room temperature in small porcelain cups during banquets, family gatherings, and ceremonial toasts. It can also be used to flavor soups, braised dishes, and desserts.
What occasions or celebrations is Chinese Rice Wine traditionally associated with in Chinese culture?
Rice wine is common at Lunar New Year, weddings, birthday celebrations, and during the Mid‑Autumn Festival, where it is offered to ancestors and shared among guests as a sign of goodwill.
What other Chinese dishes pair well with Chinese Rice Wine?
It pairs beautifully with steamed fish, braised pork belly (hong shao rou), dumplings, and light stir‑fries. The wine’s subtle sweetness also complements sweet‑sour sauces and dessert soups.
What makes Chinese Rice Wine special or unique in Chinese cuisine?
Its unique fermentation uses cou powder—a blend of yeast and mold—that converts rice starch directly into alcohol, giving the wine a smooth, slightly sweet flavor and a clear appearance unlike grape‑based wines.
What are the most common mistakes to avoid when making Chinese Rice Wine at home?
Common errors include under‑rinsing the rice (leaving excess starch), insufficient steaming time, using stale or contaminated cou powder, and sealing the jar with an airtight material that traps gases and causes pressure buildup.
Why does this Chinese Rice Wine recipe use a cloth cover instead of a tight‑fitting lid?
The breathable cloth allows carbon dioxide produced during fermentation to escape while keeping out dust and insects, preventing pressure buildup that could crack the clay jar.
Can I make Chinese Rice Wine ahead of time and how should I store it?
Yes. After the initial fermentation (2‑4 weeks), strain the liquid, bottle it, and store it in the refrigerator or a cool dark pantry. Properly sealed, it keeps for several months.
What texture and appearance should I look for when the rice wine is ready?
The liquid should be clear to slightly milky, with a faint sweet aroma. The rice solids will have settled at the bottom, and there should be no visible mold or off‑colors.
What does the YouTube channel SGTV specialize in?
The YouTube channel SGTV focuses on traditional Asian cooking techniques, especially Chinese home‑style recipes, and often highlights cultural background and step‑by‑step visual guides.
How does the YouTube channel SGTV's approach to Chinese cooking differ from other Chinese cooking channels?
SGTV emphasizes simplicity and authenticity, using minimal modern gadgets and staying true to historic methods like clay‑jar fermentation, whereas many other channels rely on shortcuts or commercial shortcuts.
Last updated: August 30, 2026
