Aug 16 2006
Homemake Chinese Rice Wine (Confinement Recipe)
Ingredients :
6 Kilo Glutinous Rice
18 pcs small wine biscuit (chao ban ??)
some water (about 150ml)
1st ~ Cook all the Glutinous Rice with rice cooker, we cook 3 - 4 time to finish whole 6 Kilo…(remember to cook at night, coz need to wait those rice getting cold)
2nd ~ Get ready the wine biscuit, compress into powder form…
3rd ~ Let all the cooked Glutinous Rice cold..have to cook it at night..
and let it overnight to make sure all of it have cool lor…
..if continue other steps by using the hot rice will cause the wine become sour …
4th ~ Next early morning, get ready the Ceramic Selinder (?) ..
and start with 1st layer of wine powder..
5TH ~ then, 1 layer of Glutinous Rice…
6th ~ cover with another layer of wine powder….
Repeat Step 4 & Step 5….until finished all the Glutinous Rice & wine powder..
7th ~ Finally Pour alittle bit of water on the top of those ingredients….
and Cover it nicely…
WARNING!! Keep it at Safety Place…and try to put alittle bit water in the big plate to avoid ants attack..
Note :
1) Pour 1 or 2 bottle of Rice Wine (bought from shop) into it on the 3rd day….to make it more ‘thick’ & tasty wor..
2) Homemade Chinese Rice Wine (米酒) will be ready after 20 days only….
3) With good result may produce 10 - 15 bottles (1 litre) sweet & tasty chinese rice wine..
p/s : According to old folks, Kenot make chinese rice wine on Chinese day No. 3, 6 & 9 (åˆä¸‰, å… & ä¹) …..They said these few days will cause no wine produced wan ..:)) ..don’t ask me why..coz I have not idea at all…:p
whoa dats a very huge jar there! can produce how many bottles?
michelle, can join in the fun. i’m hosting the Merdeka Open House 2006. see if you can cook up something for the virtual potluck. for details, pls check here http://babeinthecitykl.blogspot.com/2006/08/merdeka-open-house-2006-calling-all_15.html
babe-kl, thanx for ur invite…I read regarding this qutie some times liao…just I was shy to ask..:p
is this similar to what we call tapai? teh glutinuos rice can eat or not?
DG, i think is the same guaa…but we didn’t eat the flutinous rice lor..just take it’s wine eja
Hey, where do I get the chao ban?
Aida Marie, Hi. u can try to look at chinese mini market or wet market…most of them r selling chao ban ..
[...] Please refer to my home recipe blog for complete Chinese rice wine recipe. [...]
Hi - thanks for your recipe.
May I ask…What is this wine called? If no way to make your own wine, what other wine can you use? Can use Hsiao Hsing Jiew or not (can find this easily in most chinese shops)? If not, what other types of wine / alcohol do you recommend? Not many varieties in Australia la.
Thanks very much again.
Hi Lizzie,
hmm..don’t think Hsiao Hsing Jiew could provide the same taste lor…But Cninese Ginger Wine sure can. this recipe is yummy to cook with Chinese Ginger Wine that selling at many chinese shops too. But not sure is it selling at Australia or not..
Hi
Do i have to use Chinese chao ban or can I use brewer’s yeast for beer or wine from a western store?
Hi Kim, I am using Chinese chao ban only and haven’t try the brewer’s yeast from western store before. Not sure about the result.
if I only hv 2 pcs of chaoban, do i need to buy 1kg
of rice? can i use any pot to fement it? what happen to the rice after we’ve gotten the wine? throw away or can be eaten?
rgds.
Hi Rina, it is ok to make with 1kg or less rice. The chaoban only produce the thickness of wine taste. It actually depends on what taste you prefer. Ceramic pot is the best as I am not sure if other pot suitable to keep wine. I would just throw away the leftover rice, not sure how it taste. :p
Oh my… during my confinement. I Can’t take alcohol even though supposed to be good because I’m breast feeding. Not only that I would turned lobster red and started to have rashes
Once I tried having DOM and also brandy in my meals… I nearly starved my baby because I was too drunk to even sitting up to feed. I still have my DOM from 2 yr and 9 months ago sitting for next incoming idea how to use it up. LOL…
You have a wonderful homey blog. Keep it up! I’m bookmarking your site!
Happy New Year with All the best wishes!
Hi…
I have tried twice in making the rice wine…but both turn out to be sour…so sad
It shouldn’t be sour right? But what is the reason that my rice wine is sour?
Hi Valerie,
I am not sure what is the main reason caused the wine become sour. But one of the reasons I know is the rice cooked must be fully cold before place into the selinder.
Hi Kim & Rina
My wife did make the traditional rice wine with the chaoban. It took for ever to start the fermentation so I did start making it in a different way based on my previous beer and wine brewing experience. I cooked the sticky (Glutinous) rice until it were like a poridge, keep adding boiled water to it. I aded ca.. 1.5Kg sugar to it and a tea spoon of citric acid some cinamonsticks and a vanilla stick. I used “Vintner’s Harvest SN9″ wine yeast from the brewers shop. Within a few hours started to ferment. It took over 2 weeks until stoped the fermentacion. Half way I filtered it trough some clean stocking. the rest of the yeast and rice-starch setled on the botom. I added one Campden tablet and a half tea spoon Brewcraft wine stabiliser before bottling it. I got only 2.5Litre from it but it is over 18% strong and tastes fantastic. (Just like a Dessert wine) My wife keep dirking it with a small shot glass untill it were all gona. There were no rice left to eat from it. And while I used a 5Litre Flagon with rubber stopper and airlock, it will work a 8-10Liter size plastic container just as fine. Most home-brew kits are made from plastic anyway. Just sterilize everything and pay attention to the cleanliness not to infect it!
Good luck!!!
do you know how to make ” hung chao jui” that Hok Chew people do?