Ang Jiu (Chinese Red Rice Wine)

Ang Kiu 1

Ang Jiu.jpg

Ingredients
2.0 kg Thai Sweet Glutinous Rice
3 pieces white rice cake (jiu pin)
150 – 200 g red yeast
(sun dry or roast) jiu pin and red yeast)

Method
1) Cool the cooked glutinous rice completely. Mix with crushed white rice cake (jiu pin) and red yeast. Mix to combine well and put into glass container and screw the top tightly. Store in a cool place for fermentation for about 1-2 months.
2) After fermentation, strain the wine using a muslin cloth. Store the wine in glass or wine bottle. Keep the residue and store in a glass container.

4 Comments Add yours

  1. Genevieve says:

    Jessie. Can i check for cooking the glutinuous rice, after soak for 8 hours, just steam without adding water after drain?

    Like

    1. jessiekoey says:

      My recipe does not call for soaking the glutinous rice, cook or steam as per normal and let it cool down completely before mixing with the red yeast rice and jiu pin.

      Like

      1. Genevieve says:

        Oh ok. So just wash the rice and add water to steam?

        Like

Leave a Reply to jessiekoey Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s