Fermented sticky rice

Fermented sticky rice

One of my favorite Chinese dessert traditionally eaten around Chinese new year period is this fermented sticky rice.

After keeping the rice in a warm place for 3 days, the special rice wine yeast added will digest the starch in the rice into sweetness and other nutrients, with just a hint of alcohol. Normally we stopped the process here and consume it as a hot dessert with other ingredients like sticky rice dumpling or simply with goji berry. 

fermented sticky rice with goji berry

I am happy to find in an old fashion store in Sai Kung town (Hong Kong) this semi-brown sticky rice, with is grown by the relatives of the shop owner.

1. Soak sticky rice in water for at least 4 hours.

2. Add water to an inch on top of the rice, and steam to cook through, around 1 hour.

3. Cool down fast by placing the pot in cold water and turn the rice over a lot, bring it down to around 30 degree.

4. Grind a piece of rice wine yeast with a tbsp sugar, sprinkle on rice and mix well.

5. With lid on, place the pot in a well insulated oven with a cup of hot water, or traditionally wrap it in a fleece blanket and keep in a warm place for 2-3 days, it will be more sour and alcoholic if kept longer.