Fermented sticky rice (Jiu Niang)

Name: Fermented sticky rice (Jiu Niang)
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 500 g sticky rice; around 350ml to 370ml cold boiled water; 1 g koji starter

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5.0

9 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Calories
231 kcal
Course
Condiments
Cuisine
Chinese

Fermented sticky rice (Jiu Niang)

Erica Bauer

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Traditional Chinese fermented sticky rice--Jiu Niang.

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Ingredients

500 g sticky rice , short grain sticky rice is recommended
around 350ml to 370ml cold boiled water , divided
1 g koji starter

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Instructions

Firstly rinse the sticky rice several times and then soak with cold water overnight until you can smash them directly by hand. And then drain completely.
Place a clean cloth in the bottom of the steamer and then place the rice in the steamer. Dig some holes in center to help the steaming going through. Steam for around 30 minutes after the water boilings (or until the sticky rice is completely well cooked). Transfer out and cool down completely.
Ground the starter (save a very small pinch for sprinkling) and then dissolve in 120ml cold water.
When the sticky rice is cooled down completely, wash your hand to separate the grains. To achieve this, you need to coat your hand with cold water and slightly press the grains. I mix the yeast ball liquid firstly and then use around another 250ml cooled boiled water. Then mix the yeast liquid in.
Transfer the sticky ice in container and then dig a hole in center so we can observe the process clearly.
And then sprinkle a small pinch of starter on the surface.
Cover your container (Firstly with a layer of silver paper and then a wood cover) and then set aside in warm place. Wait for 2 days until the center hole is filled with rice wine. Transfer to fridge to slow down the fermentation.

Nutrition Information

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Serving 100g Calories 231kcal (12%) Carbohydrates 51g (17%) Protein 4g (8%) Sodium 6mg (0%) Potassium 48mg (1%) Fiber 1g (4%) Calcium 8mg (1%) Iron 1mg (6%)