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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Nếp than rice wine is a dessert usually served during the annual Đoan Ngọ festival, with the notion that it can eliminate “pests” that negatively affect health. This year’s Đoan Ngọ festival is coming soon, let’s join TasteVN go to the kitchen and make nếp than rice wine to treat the whole family!
Ingredients for Nếp than Rice Wine Serves 3 people
Black sticky rice 300 gr (or purple sticky rice) Rice wine yeast 3 gr (4 tablets) Salt A little
How to choose ingredients
Choosing glutinous rice
- You should choose rice that is plump, of uniform length, and ensure that the purple color is natural and not due to dyeing.
- In addition, the rice should have a light, pleasant aroma and not be freshly harvested; it should have been harvested about 3 months prior to cooking.
- You can chew a few grains of rice to taste; if it is good quality black glutinous rice, it will have a light sweetness and no strange smell.
Choosing wine yeast
- Choose yeast that is white, round, about the size of a cup’s mouth, and slightly puffy.
- Additionally, the yeast must be new, with a characteristic aroma, and must not be moldy.
- You can easily buy yeast at the market, in stalls selling regular dry food.
-800x450-18.jpg "How to Make Delicious and Healthy Sticky Rice Wine Simply 2")
Tools needed:
Rice cooker, glass jar, tray, bowl, basket, ladle, rolling pin,…
How to make Glutinous Rice Wine
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Soak and cook black glutinous rice
First, rinse the black glutinous rice thoroughly, then soak it for about 6 hours in 1 liter of cold water with 1 teaspoon of salt. After that, drain the rice in a basket for 15 minutes to let it dry, then start cooking.
Put the rice in the rice cooker with 500ml of water and press the cook button.
When the rice is cooked, open the lid to let the rice cool slightly.
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Crush the yeast
Take 4 pieces of yeast, put them in a bag, and use a rolling pin to crush them finely; the finer, the better.
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Sprinkle the yeast
Spread the rice evenly on the tray and wait for it to cool down until it is warm, about 30 – 35 degrees Celsius, then sprinkle the yeast evenly on top and mix well.
Tip:
- You can place banana leaves underneath to make the fermented rice smell better.
- Do not let the rice cool too much, or it will not ferment or will ferment slowly. Also, do not sprinkle yeast when the rice is still too hot, as it will kill the yeast.
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Fermenting the sticky rice
Dissolve 1/2 teaspoon of salt in 50ml of warm water and then add it to the rice and mix well.
Next, place the rice in a glass jar, cover it tightly with a layer of paper/towel or close the lid tightly.
Tip: If you are in a low, cold temperature area, you should put the rice in the oven and turn on the light to help the rice ferment more easily.After 2 days, open the lid and mix well for the yeast to distribute evenly. Continue to ferment the rice for another 3 days and you can enjoy the sticky rice wine!
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Final product
The sticky rice wine has a fragrant, soft, and chewy texture, with a harmonious combination of sour, strong, spicy, and sweet flavors from the yeast and sticky rice.
It tastes great when eaten with mung bean sticky rice or yogurt, guaranteed to be addictive!
Successful implementation tips
- Let the sticky rice cool down to warm before adding the yeast, otherwise the yeast will die.
- The tools for making rice wine must be clean to avoid the rice wine becoming moldy.
- The fermentation temperature must be warm, around 30 – 38 degrees Celsius, for the yeast to work well.
Tips for storing fermented sticky rice
The longer the rice wine is left, the spicier and more flavorful it will become. Therefore, if you do not want the rice to ferment too much, after it has fermented to your liking, you should store it in the refrigerator and take it out to enjoy when needed.
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With just a little effort and a few simple steps, you can immediately have the delicious and healthy fermented sticky rice that is good for the whole family. We hope that with the recipe that TasteVN just shared, you will succeed and have delicious meals!
*Source of the recipe and images from the MENTAL HEALTH AND WELLNESS
