YELLOW GLUTINOUS RICE WINE

黃酒

Yellow Glutinous Rice Wine

is 

commonly used in Chinese Cooking

especially for ladies during confinement.

It is said to strengthen the body immune system

and help to expel wind in the body.

My late mom-in-law said that it is cooling

so need to add ginger to take effect!

I wish to express my special thanks to

Loke Peng

for sharing her mom's secret recipe

which is in gantang, measured with condense milk tin.

I omitted
the little red yeast (for slight pinkish colour) in the recipe.

I have adapted as follows:

Yellow Glutinous Rice Wine

Ingredients:

550g glutinous rice

3 wine yeast biscuits (1 hot & 2 sweet)

Method:

1. cook glutinous rice in a rice cooker and leave to cool completely overnight

2. crush the wine biscuits until fine

3. sprinkle some yeast biscuits at the base of the bottle

4. mix the rice with the yeast, leave some for later use

5. fill the bottle with the rice mixture, press down

6. use bottled water to clean off rice from container and pour into the bottle too

7. sprinkle the remaining yeast on top

8. cover the bottle with a piece of cloth and secure with a string

9. place the cover on top of the bottle, no need to screw on

10. leave in a cool corner, for 30 days

Harvest:

11. strain the wine through a muslin cloth or bag

12. collect the wine to fill into bottles.

Note:

1. utensils and bottles need to be thoroughly cleaned and dry

    to avoid contamination. 

2. discard the residue