Rice wine glutinous rice balls

Overview

How to cook Rice wine glutinous rice balls at home

Tags

• staple food
• home cooking
• glutinous rice
• glutinous rice flour
• jiuqu
• white sugar

Ingredients

Steps

1. 1 Wash the dry glutinous rice and soak it in water, changing the water 3/4 times a day

   

2. 2 Steam the soaked glutinous rice in a steamer

   

3. 3 To beat the steamed glutinous rice, I put it in a clean and oil-free pot, use a fan to cool the steamed glutinous rice, and stir it up with chopsticks

   

4. 4 Take two koji grains and press them into powder with a spoon. Pour half a bowl of cold boiled water and mix the koji powder evenly. Pour it into the glutinous rice and mix evenly

   

5. 5 After mixing the glutinous rice with the koji, use a spoon to gently flatten the rice, leaving a hole in the middle for the sake to come out

   

6. 6 Cover the pot and put it on the top of the refrigerator, and it will be ready for 24 hours. It is summer now, and it will be fermented for 24 hours. If it is made in winter, you need to make a nest with cotton quilts, and put it in the nest for fermentation for 30/36 hours

   

7. 7 The rice wine is ready, and a lot of wine has come out. Sprinkle a layer of white sugar on top, and it can be eaten after it is saccharified. Put it in the refrigerator, you can boil eggs and eat it, or you can eat it directly. I use it to cook glutinous rice balls

   

8. 8 Take 200 grams of glutinous rice flour, stir it with hot water, and roll it into thumb-sized dumplings. Put a ladle of water in the pot and bring to a boil. Add the rolled dumplings

   

9. 9 Boil the glutinous rice balls, add two tablespoons of rice wine and an appropriate amount of sugar, cook until the glutinous rice balls float and they are cooked

   

10. 10 Punch it out and put it in a bowl. The freshly cooked glutinous rice balls are very hot, so eat them when they are cold