1kg glutinous rice, washed and soaked for at least 4 hours
4 pieces sweet yeast biscuits (tim chow paeng)
3 tbsp brandy
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.