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1
Soak the glutinous rice in cold water for 10 hours, drain the water, lay it flat on a silicone steaming mat, and poke some small holes with chopsticks. -
2
Pour cold water into the pot, and start timing after the fire boils. Once the 20 minutes are up, start the pot immediately, take it out and let it cool. Do not simmer. -
3
After it is completely cool, stir in the rose petals, 250 grams of cold boiled water and 1 small bag of 2 grams of liqueur koji. Be sure to mix evenly, at least 2 minutes. Then press the rice firmly with your palms to flatten and firm it. -
4
After pressing well, use a rolling pin or your hands to make a bottomed hole in the middle. -
5
Put a plastic bag on the pot. If the room temperature is above 30 degrees, just put the plastic bag on it. -
6
When the room temperature is between 20-30 degrees, wrap a thick blanket or quilt outside a plastic bag to keep it warm. If the room temperature is below 20 degrees, a hot water bottle should be added. Wrap well and let sit for 48 hours. -
7
Open the package after 48 hours. If you see wine seeping out of the hole and the rice pieces are firm and not loose, it means success. At this time, add 500-750 grams of Liangbaikai into the hole. . Then wrap and continue secondary fermentation for 24 hours. -
8
Open the package after 24 hours, and the rice wine with the sweet fragrance of roses will be ready.alright! -
9
Pour the rice wine into bottles and store it in the refrigerator for 15 days. If you need to store it for a long time, boil the rice wine, let it cool, bottle it and store it in the refrigerator. Fermented glutinous rice can be used to boil eggs, glutinous rice balls, and white rice cakes. Have a bowl of it in the morning or evening in winter and your whole body will be warm!
Tips
The same method can be used to make mulberry rice wine, red date and wolfberry rice wine, etc.
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