INGREDIENTS
- 1/2 ball of Chinese distiller's yeast
- Equivalent amount of flour
- 5lb of sticky rice
PREPARATION
- Soak sticky rice for 8 hours. Steam soaked sticky rice for 45 minutes. Splash 3 bowls of cold water (filtered or tap) to cool down. Wait until the sticky rice is warm and no longer burns.
- Mix Chinese distiller's yeast with flour. Stir gently for mixing.
- Pat down the mixed rice and poke a hole in the center. Close in an airtight container and wrap in blanket. Store in a cool and dark area for 3 days.
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