bayberry mash

Overview

The glutinous rice grains with bayberry were added. Although the strong smell of wine masked the fruity aroma of the bayberry, her figure still remained in the glutinous rice grains, so pink, so gorgeous, as fragrant and blurry as waking up from a dream. When you put a spoonful of bayberry mash into your mouth, and when it first enters your throat, the sweetness is quite strong, and you feel like you have strayed into the depths of lotus flowers without knowing your way back, and the aftertaste is long.

Tags

• dessert
• homemade ingredients
• children
• afternoon tea
• angel sweet liquor song
• bayberry
• cold water
• glutinous rice

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Wash the glutinous rice in advance and soak it for 6 hours. The rice grains will break into pieces as soon as you twist them.

   

3. 3 Cover the steamer with a drawer cloth, take out the soaked glutinous rice and put it into the steamer.

   

4. 4 Steam the glutinous rice until cooked through, about 30 minutes.

   

5. 5 Wash the bayberries with salt water and soak them for 15 minutes.

   

6. 6 Then blanch in boiling water to sterilize.

   

7. 7 Remove core and mash.

   

8. 8 Stir the steamed glutinous rice thoroughly in an oil-free and water-free container, spread it out, and let it air to about 30 degrees. Add the mashed bayberry to cold boiled water and pour it into the cooled glutinous rice.

   

9. 9 Then stir in the koji and stir evenly.

   

10. 10 Cover the container and place it in an environment of about 30°C for two or three days to ferment (ferment it directly in summer, and place it near a heater in winter). After the fermented glutinous rice has been fermented, pour cold water on the surface to stop fermentation, put it in the refrigerator and eat it as soon as possible.