I made pink and sweet wine at home with sticky rice and fresh strawberries
I made pink and sweet wine at home with sticky rice and fresh strawberries 🍓🍶 is a medium Chinese recipe that serves 4. 200 calories per serving. Recipe by Ms Shi and Mr He on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $7.70 total, $1.93 per serving
Ingredients
- 2 cups Glutinous Rice (rinsed until water runs clear)
- 200 g Fresh Strawberries (hulled and sliced)
- 1 cup Cold Water (filtered or tap water, room temperature)
- 5 g Active Dry Yeast (fresh, proofed if desired)
- 2 g Additional Yeast (for topping) (sprinkled in the center hole)
Instructions
Rinse the Rice
Place the glutinous rice in a bowl, rinse under cold water until the water runs clear, then drain.
Time: PT5M
Steam the Rice
Line the steamer with parchment paper, add the rinsed rice, and steam over boiling water for 40 minutes until fully cooked and fluffy.
Time: PT40M
Temperature: 100°C
Prepare Strawberries
While the rice steams, hull and slice the fresh strawberries into thin pieces.
Time: PT5M
Steam Strawberries with Rice
After the initial 40 minutes, gently spread the sliced strawberries over the rice surface, then steam for an additional 5 minutes.
Time: PT5M
Temperature: 100°C
Transfer to Clean Container
Move the hot rice‑strawberry mixture into a super‑clean glass container, add 1 cup of cold water, and stir until evenly combined.
Time: PT5M
Grind to a Fine Paste
Using a mortar and pestle or small grinder, blend the mixture until it reaches a smooth, powder‑like consistency.
Time: PT5M
Cool to Body Temperature
Allow the blended mixture to sit until it feels warm to the touch, roughly 37°C (body temperature).
Time: PT10M
Add Yeast
Sprinkle 5 g of active dry yeast over the cooled mixture and stir thoroughly until fully incorporated.
Time: PT3M
Press and Create Fermentation Hole
Press the mixture firmly into the container, then dig a small shallow hole in the center and sprinkle the additional 2 g of yeast on top.
Time: PT3M
Ferment
Cover the container loosely (cloth or vented lid) and place it in a warm spot around 30°C for 48 hours.
Time: PT48H
Temperature: 30°C
Finish and Serve
After two days, the dessert should emit a floral aroma and taste honey‑sweet. Serve chilled or at room temperature.
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 2 g
- Carbohydrates
- 45 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan, Gluten‑Free (if using pure glutinous rice without additives)
Allergens: Yeast
Ingredient Substitutions
- Instead of Glutinous Rice: Short‑grain sushi rice
- Instead of Fresh Strawberries: Frozen strawberries, thawed
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Additional Yeast (for topping): Instant yeast
Equipment Needed
- Bamboo Steamer
- Large Mixing Bowl
- Clean Glass Container
- Spatula or Wooden Spoon
- Mortar and Pestle or Small Grinder (optional)
- Measuring Cups and Scale (optional)
- Kitchen Towel or Cloth (optional)
Critical Steps — Do Not Skip
- Step 2 – Proper steaming of the rice
- Step 4 – Adding strawberries and steaming briefly
- Step 8 – Incorporating yeast at the correct temperature
- Step 9 – Pressing firmly and creating the fermentation hole
- Step 10 – Maintaining a warm environment for 48 hours
Chef Tips from the Video
- Use a glass container with a wide mouth for even fermentation.
- Rinse the rice until the water runs clear to remove excess starch, which can cause a gummy texture.
- If fresh strawberries are out of season, puree frozen strawberries and spread the puree on top before the final 5‑minute steam.
Troubleshooting
No fragrant aroma after 48 hours.
Check that the fermentation area stayed around 30 °C; if cooler, move to a warmer spot or extend fermentation time.
Mixture becomes overly sour or alcoholic.
Reduce fermentation time or lower the ambient temperature; use slightly less yeast next time.
Rice separates from water and looks watery.
Press the mixture firmly during step 9 and ensure the container is tightly sealed to retain texture.
Storage
Refrigerator: Store in a sealed container for up to 3 days.
Freezer: Freeze in airtight bags for up to 1 month; thaw in the refrigerator before serving.
Room temperature: Do not keep at room temperature after fermentation is complete; it may over‑ferment.
Make-Ahead Tips
- You can steam the rice a day ahead and keep it refrigerated; add strawberries and yeast just before fermentation.
- If you lack a warm spot, use a yogurt maker set to low temperature.
Frequently Asked Questions
What is the cultural significance and history of sweet rice desserts like Strawberry Fermented Sweet Rice in Chinese cuisine?
Sweet rice desserts, known as "niangao" or "mi fan" treats, have been enjoyed in China for centuries, especially during festivals. Fermenting sweet rice adds a subtle tang and aromatic complexity, a technique historically used to preserve rice and create celebratory sweets.
What are the traditional regional variations of fermented sweet rice desserts in Chinese cuisine?
In southern China, fermented glutinous rice is often sweetened with red bean paste or fruit, while in the north it may be flavored with ginger or fermented soy. The strawberry version is a modern twist that blends traditional fermentation with fresh fruit.
How is Strawberry Fermented Sweet Rice traditionally served in Chinese households?
It is typically served in small bowls at room temperature or slightly chilled, sometimes garnished with a drizzle of honey or a sprinkle of toasted sesame seeds. It is enjoyed as a light dessert after meals or during tea time.
During which Chinese celebrations is fermented sweet rice commonly prepared?
Fermented sweet rice is popular during the Lunar New Year, the Mid‑Autumn Festival, and wedding banquets, where its sweet, auspicious flavor symbolizes prosperity and togetherness.
What authentic traditional ingredients are used in Chinese fermented sweet rice, and what are acceptable substitutes for this Strawberry Fermented Sweet Rice recipe?
Traditional ingredients include glutinous rice, water, and a natural starter like rice wine yeast. In this recipe, fresh strawberries add modern flavor; frozen strawberries or a strawberry puree can substitute if fresh fruit is unavailable.
What other Chinese dishes pair well with Strawberry Fermented Sweet Rice?
It pairs nicely with lightly brewed green tea, a cup of jasmine tea, or alongside savory dim sum such as shrimp dumplings, providing a sweet contrast to salty bites.
What makes Strawberry Fermented Sweet Rice special or unique in Chinese dessert tradition?
The combination of pink strawberry color, gentle fermentation, and honey‑like aroma creates a dessert that is both visually striking and flavor‑complex, bridging classic Chinese fermentation techniques with contemporary fruit flavors.
What are the most common mistakes to avoid when making Strawberry Fermented Sweet Rice at home?
Common errors include over‑steaming the rice (making it mushy), adding yeast while the mixture is still too hot (killing the yeast), and fermenting in a cool environment, which stalls the process. Follow the temperature cues precisely.
Why does this Strawberry Fermented Sweet Rice recipe use a warm fermentation spot instead of refrigeration?
Warm temperatures (around 30 °C) activate the yeast quickly, allowing the rice to develop its characteristic floral and honey notes within 48 hours. Refrigeration would slow the fermentation dramatically, resulting in a bland texture.
What does the YouTube channel Ms Shi and Mr He specialize in?
The YouTube channel Ms Shi and Mr He focuses on home‑cooked Chinese comfort foods, showcasing traditional techniques, seasonal ingredients, and creative twists like fermented desserts and modern snack ideas.
How does the YouTube channel Ms Shi and Mr He’s approach to Chinese cooking differ from other Chinese cooking channels?
Ms Shi and Mr He blend meticulous, step‑by‑step instruction with a playful, experimental spirit, often introducing fermentation or unexpected fruit pairings while still honoring classic Chinese flavor foundations, setting them apart from more rigid, recipe‑only channels.
Last updated: September 6, 2026
