Pairs well with Traditional Vietnamese Sticky Rice Wine
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Traditional Vietnamese Sticky Rice Wine
(2.0)
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A traditional Vietnamese rice wine made from white and black sticky rice using yellow yeast, salt, and water. The process involves soaking, cooking, fermenting, and extracting rice wine water that can also be used in other recipes.
00:45:00 total
Serves 8
medium
Drink
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- white sticky rice - 11 kg (uncooked, quantity estimated)
- black sticky rice - watch the video to see (soaked in cold water before cooking)
- yellow yeast - watch the video to see (used for fermentation, purchased from local seller)
- salt - watch the video to see (dissolved in hot water to make salt water for mixing)
- water - watch the video to see (for cooking rice and dissolving salt)
Instructions
- Prepare the sticky rice: Soak black sticky rice in cold water in advance to soften it. White sticky rice is not soaked beforehand. Cook both types of sticky rice separately until done. Drain and let dry.
- Cool the cooked sticky rice: After cooking, spread the sticky rice to cool down and dry slightly, ensuring it is not too wet or too dry.
- Prepare salt water: Dissolve salt in hot water to create salt water. This will be used to mix with the yeast and sticky rice.
- Mix yeast and salt water: Sprinkle yellow yeast evenly over the cooled sticky rice. Dip your hand in the salt water and mix the yeast and rice well to ensure even fermentation.
- Form rice balls: Shape the yeast-coated sticky rice into balls for fermentation.
- Ferment the rice wine: Place the rice balls in a container and cover tightly. Let ferment at room temperature for about 3 days. After 3 days, the rice wine is ready to consume.
- Extract rice wine water: After fermentation, collect the liquid (rice wine water) released from the rice balls. This water can be consumed directly or used in other recipes such as banh bo.
- Optional extended fermentation: For stronger rice wine, allow the mixture to ferment longer to release more liquid. The rice wine water can also be soaked with red apples and earthworms for additional flavor and nutrition.
