Add water to just cover the rice.
She would make tons of the stuff and pass it out to all the family but no one liked to eat it as much as me.
I loooved the stuff and would eat it slowly, one delicious creamy spoonful at a time, from a huge jar in the fridge. Now I know that my childhood fondness for Chinese fermented rice was probably due in a large part to my predilection for the tastes and flavors of alcoholic beverages as this fermented rice is slightly boozy.
But I digress from the topic at hand. The point here is that I still love this stuff and I finally got up the gumption to try to make Chinese Fermented Rice at home. I'm over the moon I can have all the Jiu Niang I want forever!
Besides the joys of food nostalgia, nowadays I know more about food and how important eating naturally fermented foods are to your health and body. Naturally fermented foods are enriched during the breakdown process with all kinds of amino acids, vitamins, minerals and bioactive compounds that your body needs and probably doesn't get enough of with all the processed foods we eat nowadays.
I think that we should all be eating a bit of fermented food everyday. And Jiu Niang is going to be a house favorite for that spot, I'm sure. It's really pretty easy to make.
This same type of yeast is used to make Chinese wines and spirits. This wine yeast ball is not replaceable by regular yeast, the taste is very different. We got our wine yeast balls easily at the dried foods vendors at our local wet market you have to ask specifically for them though but if you can't find these at your local asian grocer's you can get your chinese wine yeast balls here.
It is not the same as regular rice. There are different kinds of glutinous rice, some shorter and some longer. What I've heard is that the shorter glutinous rice will make for a sweeter fermented rice and the longer glutinous rice will make for a more aromatic fermented rice.
You can check doneness by biting into a grain of rice, the center of rice should be cooked through. After this point you must make sure that all your bowls, jars and utensils are sterilized with a bit of boiling water before use and that your hands are very, very clean.
This is to avoid any strange contaminants that could ruin the fermentation of whole batch of rice. The wine yeast balls need to be crushed to powder before mixing with the cooked glutinous rice so here I'm are banging at the yeast balls with one end of my rolling pin.
If you have a mortar and pestle that would work perfectly here. But don't worry the balls are not that hard to break apart. Once you mix your cooked glutinous rice with your ground up yeast balls and a wee bit of clean water you can pour it all into your fermenting container.
This should be a sterilized jar of ceramic or glass with a lid that is not airtight or can be left not completely closed. This will allow the fermenting gases a way to escape. If using a fermenting container that is not see through, it is a good idea to poke a hole, again using very clean utensil, all the way down to the bottom of your rice, as you can see in the photo above.
This allows you to easily assess the fermentation by checking if the hole is filled with liquid. When the hole fills up with liquid, your fermentation is very close to finished. If your container is clear you don't need the hole as you can check the liquid level from the sides as you can see from the photo at the top of this post.
Put your fermentation jar in a warm place to work, easy enough in the summer but in the colder months you could stick it next to your space heater like I did.
Okay, enough about the making, let's get on to the eating! Here, below is a bowl of the finished fermented rice. See how creamy and liquid and yummilicious it looks. And how to describe this unique taste?Feb 26, · Sweet fermented rice is formed from the synergism of Rhizopus, which produces glucoamylase, which in turn transforms the starch in glutinous rice into glucose.
The yeast then turns the glucose into alcohol, which gives the brew its sweet, mellow regardbouddhiste.comgs: 4. May 16, · This is dessert taste sweet with wine fragrance and does contain 5% alcohol.
Can be eaten the way it is or cooked with sticky rice balls. I enjoy it chilled and uncooked. Glutinous fermented rice seems to have ethanol content higher than had been stated by JAKIM.
Compared to the others natural product like soy sauce, the alcohol content in the fermented glutinous rice is about 5% of ethanol. Table 1: Alcohol content (ethanol) in .
Jan 06, · As ethanol is the main product of Chinese rice wine, exploring the effect of temperature on ethanol production is necessary for optimizing rice wine fermentation. In this work, ethanol production under various temperatures (RT, 18, 23, 28, and 33°C) was investigated and presented in .
Fermented rice is made with yeast and water, and by chance, emerges a rice dish with a hint of sweet alcoholic savor. Good fermented rice is just like a good ulam, a nice condiment, a sweet dessert, or an intoxicating drink.
growing moulds and yeast on sticky rice (ketan) or cassava (ubi), is a palatable tradi-tional dessert. This dessert is made by first determine the factors con-trolling the growth of microorganisms and to .
´10/ ´/ Tape ketan—an Indonesian fermented rice-food ().