I’m on the mission to perfect my brew. This is my fifth trial. My previous batches was sour so I’m going to use less of the yeast and ferment for a shorter period of time.
Soak 1 kg of glutinous rice overnight and cook in the rice cooker (just like cooking jasmine rice).
Spread it out on a oven tray to cool completely.
Grind 3 wine biscuits (酒饼） into fine powder and mix in 5 tbs of red yeast rice (紅麴).
Dad emphasis that the glass jar must be very clean to prevent any contamination or else, mold will grow. So I pour boiling water into the glass jar to sanitize it.
Prepare about a liter of boiled cooled water. Layer the glutinous rice, yeast mixture and water in the glass jar. Optional: Thoroughly mixed everything together with clean hands.
Simply traditional delicious!