Homemade mash

Overview

How to cook Homemade mash at home

Wash the glutinous rice and soak it in cold boiled water for about 24 hours. Pinch it until it breaks into pieces. Drain the soaked rice and set aside.
Prepare a piece of gauze, place it in the steamer, pour soaked rice and steam for 30 minutes.
Take out the steamed rice and let it cool slightly, about 30 degrees.
Add distiller's yeast powder and mix well.
Add 500ml of cold boiled water and mix well.
Put the mixed glutinous rice into a sealed jar and use chopsticks to poke a hole in the middle to see the fermentation progress.
Put the sealed jar into the yogurt machine, select the rice wine function, and ferment for 36 hours.
Take out the fermented rice wine and add some wolfberry.
The prepared fermented glutinous rice can be used to cook eggs and glutinous rice balls, which are both delicious!