Monday, July 30, 2012

Mum's Red Glutinous Rice Wine 红糟酒

I would like to share my mum's method of making Red Glutinous Rice Wine. The ingredients may not be that exact because the older generation usually does not measure things exactly in weight when they cook. So I just try my best to write the details. It's good for me too, I might need to refer back in future.

Here are the ingredients needed for making 红糟酒.

Use 1 kg of uncooked glutinous rice (糯米), add water (use lesser water than usual) and cook the rice in a rice cooker. When the rice is cooked, spread the rice in a large tray and leave it aside until the rice cools down to room temperature.


Here's the Red rice yeast (红曲米)and Wine yeast (酒饼). You can get them from Chinese medical hall.


Pound the red yeast till fine. Then pound the wine yeast till fine and powdery form. Mix the red yeast and the wine yeast together.


In a deep glass jar (wash and air-dry the jar before using), fill in a layer of rice, followed by a layer of yeast mixture. Continue to fill in with alternate layers of rice and yeast until done.


Sprinkle some cool boiled water (don't use unboiled tap water) at the top layer.


Here's how it looks. Close the jar and leave it in a cool dark place. On the 3rd day, you can give the mixture a good stir with a clean and dry spoon. Then leave the jar closed and store it until the 21st day when it is ready to harvest. In between, if you check and find that there's a separate layer of  rice and liquid, you can stir the mixture evenly again.


This is the 红糟酒 after 21 days. Mum decided not to put it too long and harvest it.


Fill them in separate containers and put it in fridge to store.


You can also filter the mixture to separate the rice wine (红糟酒) and the wine lees (红糟). Store the wine lees in the fridge. Heat the rice wine till boiling, remove from heat and cool down, fill the wine a in bottle, you can keep it at room temperature and use it for cooking. Both the rice wine and the wine lees can be kept for years.


There are some beliefs that the old generation practise when making this rice wine. One of them is to leave the jar in a corner where no one can see to avoid people looking at or people talking about it. Women should not make this during that time of the month. When you are filling up the jar, if you drop some rice on the table/floor, do not pick up and put back in jar because it may be contaminated. All these may result in the rice wine turning sour or become spoiled.

Lastly, there are many different methods of making this rice wine. The above method is used by my mum who has made these many times. If I miss out any details, I will add it after confirming with my mum. Hope you enjoy this post. :)

38 comments:

  1. Good morning,
    Thanks for sharing a family recipe. It's so informative. In fact I also make this over the weekend. But I did not pound the red yeast. Hope it will turn out alright.

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  2. Thanks for sharing this wonderful recipe. Indeed I have tried a few times making this but not once it is successful. I can never make it as good as my mil lolz. So in the end i gave up trying :)

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    1. You can ask your mil how? Or just ask her to make for u. :) I think just have to be very clean cos any contamination will make it turn bad.

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  3. Hi SSB, my MIL always make this too and she is also very pantang when making it.

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    1. Yes lor, but sometimes have to stick to these beliefs, better than turn out bad. :)

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  4. I learnt this many years ago. The recipe: 1 kg of glutinous rice,
    red yeast -100 gm
    One small ragi and one big one. Small one bought from Malay. Now 1 realise there are two kinds of wine paste(ragi) One sweet. So I presume the small one is sweet. I succeeded on the first trial. Hope these help u.

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    1. Thanks for the info! Too bad. I forget to weigh the red yeast. I don't think she has used 100g that much. She said the amount is enough. :)

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  5. Hi SSB
    Thanks for sharing, I will try and get hold of some red rice yeast and wine yeast and give it a try! Do you also have any recipes which make use of the resultant red glutinous rice wine?

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    1. I do not have recipes. We eat in a very shortcut manner. If cooking soup-based noodles/mee suah, just add 1-2 tbsp of the wine (and wine lees) into the soup, then serve. It makes the soup exceptionally sweet! The wine can be added anything you cook, to replace the chinese wine/hua tiao.

      Actually this is most commonly used for cooking hong zao chicken and hong zao mee suah. And for confinement too. You can refer to recipes here.
      http://www.noobcook.com/hong-zao-ji/
      http://www.noobcook.com/hong-zao-mian-xian-ang-zao-mee-suah/

      Good luck!

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  6. I bought a packet of red rice yeast. Still thinking what to do with it. Your recipe is one of my way of using it. Thanks for the recipe.

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    1. You know other ways of using the red rice yeast? I was wondering if they can be used for baking after grinding it into powder? :)

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  7. Some chefs uses red rice yeast for colouring like sweet and sour pork. Red rice yeast is good for our health. Hockchew uses hong zao to cook prawns and slices of fish too because I am Hockchew. Our hong zao should be very red thus we uses more red yeast. My mother uses to cook hong zao meesuah with two hard boiled eggs for our birthdays.

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    1. Wow so many uses! Thanks for telling us. My mum is not hockchew. She learnt from relatives. :)

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  8. Hi Small Small Baker

    Can I leave out the red rice yeast. If so do I need to add more of the while wine yeast. Thank you.

    Florence

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    1. Ask my mum. Yes, you can leave out red rice yeast. U will get white glutinous rice wine instead. No need to increase the wine yeast.

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  9. SSM...I used the red yeast powder to make bread! I still have a btl of wine made by my father, 2 yrs already, hope it din turn bad! Hehehe

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    1. So just grind the red rice into powder? And it becomes 红曲粉? Then I can get natural red colouring already. Haha, quickly eat!

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  10. how lucky you are to have home-made red glutinous rice wine :D

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  11. What a precious recipe, thank for sharing with us.

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  12. thanks for sharing! my late grandmother used to do it, but it was 17 years ago, and i was looking for the recipe. where do you get the red rice yeast wine yeast from? traditional medical hall? and are you foochow or fuqing?

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    1. Yes, can get both from chinese medical halls. I'm henghwa. My mum also not foochow or fuqing. She learnt from relatives. :)

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  13. Really nice one... My aunt use to gave us, her mum used to make them. I love it when it was cook with chicken.

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  14. Dear SSb,

    My Mother in law made 5kg of glutinous rice and get about 15 bottles of this wine for me. She said that when making it, dont let anyone sees or it will spoilt. She also put it in a corner of our kitchen and cover it with a cloth to hide it and put a Pomegranate Leaves on it I dont know the purpose and never asked also. It is good for ladies who have just give birth like me... 3 glasses a day and use it in cooking also to recover our health. just cant wait to be free in 10 days...

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  15. 这个用来炒鸡肉好好吃的。或者煮面线味道都很好。

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  16. I just made my 2nd batch of red yeast wine but not as good as the first batch. The last batch tasted absolutely perfect..the sweetness & the thick wine flavour. I think my previous batch problem was due to my late harvest causing the wine became a little sour. But it was fine after cooking it with additional of sugar. Now, I have to keep in mind that shouldn't kept the wine fermentation prolong more than 4 weeks time.
    Thanks so much for sharing your experience. Have a fabulous weekend.
    Kristy

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  17. Thanks for sharing such a traditional recipe. I have never tried making this before. How can I tell if the rice wine is spoiled during fermentation?

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    1. You can check if it's mouldy or smell or taste sour, then it is spoiled.

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  18. Hi..I'm making this wine for the 1st time. Everything was going well until yesterday (day 13)when I noticed some small mouldy patches on the top. Does it mean the wine has gone bad? I have now removed the whole top "skin" hoping to save the wine. But am not sure if it's effective.
    Can it be harvested now and is it still drinkable...
    Appreciate any advice, thanks ...

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    1. You can remove the mouldy parts (if not too serious), check if it smell sour or turn bad. If ok, then give the mixture a good stir. It can turn mouldy if some rice is not completely submerged in the liquid mixture. So check and stir every few days if the rice and liquid layers separate.

      My mum says you can actually harvest it after 1-2 weeks, but the best is 3 weeks for the best taste.

      To prevent mouldy, make sure that everything is clean and no touching unboiled water. The spoon you use to stir must be clean and dry too. Then lastly practice the traditions that elderly do, sometimes we have to believe them. :)

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  19. Tks for sharing the recipe. Some of my friend said that they need to pour in a bottle of rice wine into the mixture. Your mum don't do that?

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    1. Hi Dawn, no my mum don't do that. She always uses the above method. Guess there are many different methods of making. Just stick to the one you are comfortable with. :)

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  20. Hi SSB

    Just to debunk some beliefs about wine making.It is not true that making wine during that time of the month or having people talking about will yield sour or bad wine. I'd agree that we should not pick up the rice from the floor. I think it mostly boils down to hygiene. Less people = Less chit chatting (saliva perhaps?) or in case someone didn't wash hands properly? I have made wine in the day when kids are around (see no touch) and telling me about the wine's progress. I have made wine at night when no one is around. I have made it during that time of the month. All these factors did not affect the wine. The only consistent thing I did was sterilising all the jars and utensils when I make wine. :)

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    1. Hi Rei, I agree with you that it all boils down to hygiene. That's why I said everything must be clean. As for the beliefs, I mention it because most of our older generations still practise it when making wine at home, just to share with you all and not trying to pass the wrong information. Thanks for debunking the myth. Now we know that part is not true. :)

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  21. If anyone knows of online sources for the US customer for the yeast it would be most appreciated. I found yeast balls at an online store that has 'asian 365' in its name, but need to go back and see about the red yeast. If the various names for the yeast could be shared that would be useful. Will definitely be making this with and without the red yeast. Thank you for sharing!

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    1. Hope you can find the red yeast. Anyone who knows can help.

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    2. Found the red yeast rice at the same online source as the yeast balls...asiansupermarket365.com

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  22. This is a great post! Thanks for sharing the recipe!

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