This dish is one I’ve been craaaving for over a year now. With such high expectations and no recipe to follow, I was afraid I was setting myself up for disappointment, but the flavors couldn’t have turned out more right! I was instantly brought back to when I had my first bowl and I couldn’t be happier to share it with you!
Sweet Rice Wine Soup
Makes 8 servings
- 6 cups water
- 2 tablespoons sugar
- Mini glutinous rice balls (made from glutinous rice flour + water)
- Half of the rice wine + rice mixture (recipe below)
- Depending on how many mini glutinous rice balls you want, mix together x amount of glutinous rice flour and gradually add water until a good dough consistency is reached. Pinch off small bits and roll into balls.
- Meanwhile, bring water to a boil.
- Toss mini balls into boiling water and after water returns to a boil, cook for 2 more minutes (balls should float to the top when ready).
- Stir in rice wine + rice mixture, take of heat immediately, and serve!
How to Make Rice Wine
- 2 cups sweet rice (sticky rice)
- ¼ yeast ball (you can find these at the Asian supermarket)
- Cook the rice in a rice cooker with slightly less water than you normally would (you want to end up with slightly underdone rice).
- Meanwhile, clean and dry a glass Tupperware really well (if there’s any oils or other contaminants, you may end up with moldy rice!) and pound the quarter yeast ball piece into a fine powder.
- When rice is done cooking, let cool so that the yeast won’t die when added.
- Transfer the rice into the cleaned Tupperware, add yeast powder, and mix until homogenous.
- Compact the rice with a spatula and using a chopstick, create a well in the center of the compacted rice.
- Cover with lid, wrap in a blanket (for good measure? Well it’s the traditional way to do it!), and store in a warm place (~80 F).
- Let rice ferment and after 4 days, you’ll have rice wine!