Recipe Ingredient
- 1kg glutinous rice, washed and soaked for at least 4 hours
- 900ml water
- 4 pieces sweet yeast biscuits (tim chow paeng)
- 3 tbsp brandy
Instructions
- Drain rice thoroughly, then put into a rice cooker. Add water and cook until rice is done. Leave rice to cool completely.
- Meanwhile, put sweet yeast biscuits in an electric food processor and blend finely. Put a layer of cooked glutinous rice into a clean jar. Sprinkle a thin layer of finely crushed yeast. Then add another layer of cooked rice and sprinkle another thin layer of crushed yeast.
- Finish the remaining cooked rice and crushed yeast powder. Close the jar tightly and seal with cellophane tape.
- Open the jar after three days and drizzle brandy over it. Stir with a pair of clean chopsticks.
- Close the jar tightly and re-seal with cellophane tape. Leave the jar in a cool place and allow to ferment for 21 days.
- Stir wine and discard the residue. Put the strained wine in a clean pot and bring to a quick boil.
- Allow wine to cool completely before bottling it.
Is it necessary to boil it ?
Hi Amy,
What is the purpose of boiling the wine? Won’t the alcohol evaporate?
Hi Fred, the process of boiling helps the raw rice wine’s maturation and removes harmful microbes. Some studies advise on different boiling temperatures depending on the rice’s sugar levels as well. Feel free to research more as you experiment with different fermentation steps. Happy Cooking!
May I know what are the weight of 4pcs sweet yeast biscuits?
Hi Esther, biscuits vary according to production but it’s typically around 10-15g for 1 piece. Happy Cooking!
Why do we need brandy?
Hi Jean, rice wine concoctions has been prepared in various techniques for many generations. For this recipe, brandy is added to give added flavour and to fortify the wine by deactivating the yeast after 3 days, before fermenting for 21 days. Happy cooking!