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Put the lid on, turn on the heat, steam the strawberries with the sweet rice over high heat for 5 more minutes. 9. Transfer steamed sweet rice and strawberries to the sterilized glass container. Add 250g cold water to the sweet rice, mix well with a rice paddle. Set aside and let cool.
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When you're ready to get started on this simple two-ingredient recipe, you'll want to use the ratio of 1 cup of uncooked rice to 1 teaspoon of the specialty yeast balls ground into a powder. Begin.
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With this recipe, you can easily make authentic Chinese sweet fermented rice wine (jiu niang, 酒酿) at home with 3 ingredients: water, sweet rice (also known as glutinous rice), and yeast. This kind of fermented rice drink is super sweet and very low in alcohol level (2.5% ~ 3.5%). Chinese families (including Chinese kids) love to eat it as a healthy dessert, since it contains a good amount.
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Fermentation is done when the rice wine in the hole is level (or close to) the top of the rice (after 2-3 days). The rice will look like an iceberg—a big floating chunk. Using a clean spoon, taste the wine. It should be sweet and slightly boozy and the rice grains should break apart easily. Keep the jiuniang in the fridge to stop fermentation.
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Break up the wine yeast ball and dissolve the powder in 2 cups of water. Once the steamed rice is cooked, mix well with yeast water, and put in your container of choice to let it ferment. Add additional water if needed to make sure the mixture is wet, and the grains are separated from each other. Store in a shady, warm environment (90 F/ 30 C.
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Touted by Ms. Shi's sweet voice in the post to 135,000 followers as "sweet like dessert," you can make this tasty fermented wine at home with just three ingredients: water, sweet rice (aka glutinous rice), and yeast. But as we said, it takes time. The beverage process begins by soaking the rice overnight. If you can't find "sweet.
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Mirin is a Japanese sweet rice wine made by fermenting a combination of steamed mochi rice, koji (fermented rice) and shochu (sweet potato alcohol) for 40 to 60 days.
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1. Rinse 2 cups (400 g) of rice. Measure out 2 cups (about 400 g) of uncooked rice into a large bowl. Completely submerge the rice in water and use your hands or a spoon to swirl the rice around and remove the starches. Drain the water and repeat this process 3 or 4 times until the water runs clear. [1]
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Directions. Add the glutinous rice and water into a mason jar or any other heat-proof and leakproof containers. Stir and pour out the water. Repeat a few times, then drain thoroughly. Add 3/4 cups of water and soak the glutinous rice for 1 hour, so the grains have enough time to absorb the moisture.
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Lay a thin layer of glutinous rice, on a clean cotton cloth into a steamer and let it steam for 20-30 minutes or until it's fully cooked. Set it aside in a large bowl and let it cool off completely. Use a rolling pin to grind the yeast balls to a fine powder. Slowly pour water into the powder and mix well.
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Rice wine. Rice wine is a generic term for an alcoholic beverage fermented and possibly distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar. [1]
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Japanese Sweet Rice Wine. Mirin (pronounced MEE-rin) is a type of sweet Japanese rice wine, and an essential ingredient in Japanese cuisine. Mirin is not the same thing as sake, though the two are similar in many respects. As a general rule, true mirin has a lower alcohol content and a higher sugar content than sake (and other rice wines).
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Liquid should taste sweet with a wine-like aroma and the rice should have the texture of cooked oatmeal. Transfer to the fridge immediately to stop any additional fermentation. Your fermented rice will last for 1-2 months in the refrigerator. One important note: this sweet fermented rice recipe is very sweet and very low in alcohol levels, so.
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5 cups of glutinous rice. 10 grams of sweet wine yeast. 1 cup of water. Wash the glutinous rice, and then soak for at least five hours. Make sure there is at least two inches of water on top of the rice. Filter out the water, and then steam the rice for 20 to 30 minutes in a steamer. Let the rice cool down to room temperature.
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This is a sweetened version of Japanese rice wine. Mirin can be used in a variety of sauces, dressings, and marinades. When mixed with water and served in a glass, this sweet beverage is both alcoholic and sweet. Rice wine can be found in a variety of flavors, including Shaoxing (Chinese rice wine), mirin, and sake.
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