Jiu Niang (Sweet Fermented Rice)

Making jiu niang (sweet fermented rice) in summer is quick, as it ferments rapidly. In just two days, you'll have plenty of sweet rice wine with a fragrant and sweet aroma. This method is foolproof—I’ve made it countless times with zero failures. The surface stays clean, with no black spots or mold, making it perfect for making sweet rice wine tang yuan.

Course Dessert

Cuisine Chinese

Servings

Calories 925kcal

Ingredients

1 kilogram glutinous rice
2 small packets of Chinese starter yeast 4g in total, 1 packet per 500g of rice
600 ml of cooled boiled water

Instructions

Soaking the Rice: Soak 1 kilogram of glutinous rice in water for 3 hours, allowing the grains to absorb water fully. Opt for round glutinous rice, as it has a better texture. Rinse the rice several times to clean it thoroughly; this will help make the final product clearer.
Steaming the Rice: After soaking, rinse the rice and place it in a steaming basket. Poke a few small holes in the rice to help it cook evenly. Steam for 40 minutes, making sure the rice is thoroughly cooked but still has distinct grains.
Sterilizing Tools: While the rice is steaming, boil some water to sterilize all tools and containers that will be used for the sweet fermented rice. This step prevents contamination, ensuring that the rice ferments without sourness or mold.
Cooling the Rice: Once the rice is steamed, spread it out to cool. When the temperature drops to below 35°C (95°F), add 600 ml of cooled, boiled water and mix well.
Adding the Yeast: Add 2 packets of Chinese starter yeast, mixing it thoroughly into the rice to ensure the yeast is evenly distributed.
Fermenting: Transfer the rice to a clean container, press it down firmly, and create a small well in the center to observe the rice wine production. Cover the container and leave it at room temperature to ferment, such as on a balcony. After 2 days, the sweet fermented rice will be ready.

Video

@nanawithchopstick
Jiu Niang (Sweet Fermented Rice) Making jiu niang (sweet fermented rice) in summer is quick and easy, fermenting in just two days. This method is foolproof—I’ve never had a failure. The rice ferments cleanly, with no black spots or mold, making it perfect for sweet rice wine tang yuan. Let’s learn how to make it together. For the full English recipe, visit nanawithchopstick.com. #jiuniang #glutinousrice #ricewine #homemadewine #homemade winemaking #winemakingprocess #sweetfermentedrice #甜酒酿 #酒酿
♬ original sound - nanawithchopstick - nanawithchopstick

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