Hakka Rice Wine 客家米酒

Hakka Glutinous Rice Wine

A recipe adapted from my beloved late grandma :

1 kg of glutinous rice (soak for 1/2 hour) & washed.

2 wine yeast balls (preferably 1 sweet & 1 bitter, either Shanghai or southern) -- pounded into powder form

Red sorghum - few grains mainly for colouring, won't affect the taste

Using rice cooker to steam the rice is easier. Or use a bamboo rack over boiling water in a covered pot. Rice must be completely cooled before putting into clay, ceramic or porcelain urn.

Alternately layer rice, yeast, and repeat till ingredients are fully utilised.

Sprinkle red sorghum on top.

Cover with clean white cloth. Keep in cool dark place. Do not open for the first two weeks.

Note : everything from the wash basin, rice cooker, porcelain jar, sieve, cloth, ladle, cabinet, floor, worktop, hands, etc have to be absolutely clean. Otherwise, mould will grow instead and the mixture does not ferment into wine.

After 30 days, sieve and filter rice wine and keep in a bottle (no plastics please!). The residue (jiu zao) can be used for cooking prawns or meat.

The Fuzhou version contains more wine yeast and more red sorghum. It therefore takes a longer time to ferment compared to It's good for stir fry dishes whereas Hakka wine tastes excellent when cooking chicken wine (gai jiu).

Caution : go easy for those with high blood pressure and strong "yang". Safer to take in on rainy days or in winter and of course for post-natal confinement ladies.