Recipes

 

Rice Wine

What is rice wine?
An alcoholic beverage made from the process of fermentation of rice converted to sugars. The brewing of alcohol from rice typically consisting higher alcohol content.

Preparation:

1.Cook 1kg of rice with a steam cooker

2. Once rice is cooked, wait for the rice to cool down to room temperature approx 23 degrees

3. Once cooled, add 35g of crushed ontoyeast (powder) and mix it in with the rice

4. Place the rice mixed with ontoyeast into a container, with a breathable pin hole.

5. Store the container in 30 degrees temperature (you can wrap it up with a blanket)

6. After 5 days add 2ltrs of warm to hot water into the container. Relocate the container in room temperature and wait another 25 days

7. Results is 3.5 ltres of 12% alcohol

8. The fermented wine can be distilled to make 40% alcohol, but in some countries you require to have a license. You can find out more about your country's laws.


Uses Include:
Rice wine is used for many benefits; some include improvement of skin’s protective function and also skin whitening. Rice wine may be a potential protectant from UV-induced skin aging phenomena, promote better blood circulation, enhance body metabolism, and help digestion.1
Rice wine is also considered more beneficial than other regular wines due to rice containing large amounts of protein, sugar and vitamin B2.2
Click here for more information on the benefits of Rice Wine

 

 

 

sweet-rice

 

Sweet Rice

Sweet Rice Wine (we current do not offer yeast for this product) - coming soon

Ingredients:
4 cups glutinous rice
1/4 piece Chinese yeast ball
1 teaspoon all purpose flour
Preparation:
1. Soak the rice in hot water for one hour.
2. Drain water and steam the rice over boiling water for twenty-five minutes then rinse with warm water until the rice is cooled to about 95 degrees F.
3. Crush the yeast into a powder; mix it with the flour.
4. Put the rice in a warmed three-quart saucepan. Add yeast mixture and mix by hand. Use your fingers to push the rice against the side of the pan evenly then make a well in the middle. Cover with plastic wrap and then the cover of the pan. Leave this in a warm place or wrap the pan with one or more heavy towels and keep it in a warm place. After four or five days, uncover the mixture, transfer to a jar with a lid, and refrigerate. This can keep about two years.
Note: The clear liquid is the sweet rice wine, the remaining mash, called wine lees can be used as a condiment. Source: http://www.flavorandfortune.com/dataaccess/article.php?ID=111
 
Homemade Chinese Rice Wine

In Chinese tradition rice wine is given to mothers a few days after giving birth. The practise of traditional Chinese home life style, homemade rice wine is part of the diet for recovering mothers. The drink helps recuperate after child birth, typically served in soup, sipped straight from the bottle and is praised as a dietary supplement.

The recipe can be found on the following link:

Source: http://suite101.com/article/homemade-chinese-rice-wine-a18220
 
Rice Wine Cornish Hen

Ingredients:
1 Cornish hen (about a pound and a half)
1 Tablespoon Shao Hsing wine or a dry sherry
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons cornstarch
1 cup rice wine mash
2 scallions, chopped fine
2 teaspoons minced ginger
1 or 2 teaspoons minced garlic
1 Tablespoon dark soy sauce
1/3 cup chicken broth or water
Preparation:
1. Cut cornish hen into bite-sized pieces then marinate them with the wine, salt, a half teaspoon of sugar and the cornstarch for fifteen minutes.
2. Mix soy sauce, remaining sugar and the broth.
3. Heat a non-stick wok or a fry pan and add one tablespoon of oil. When hot add the Cornish hen and saute for five minutes, stirring frequently. Transfer to a dish lined with paper towels.
4. In the same pan, brown the garlic, ginger, and two teaspoons of scallions; saute them for only a few seconds.
5. Add the rice wine and mix then add the Cornish hen and stir well. Cover and cook for three minutes.
6. Add the soy sauce mixture, mix well, then cover and cook for two more minutes.
7. Serve garnished with the rest of the scallions.

Source: http://www.flavorandfortune.com/dataaccess/article.php?ID=111
 
Rice Wine with Egg

Ingredients:
2 cups rice wine mash
1 whole egg
2 egg whites
Preparation:
1. Beat egg and egg whites lightly
2. Add rice wine mash to three to four cups of boiling water, bring it back to the boil and turn off the heat and immediately stir in the eggs and mix well. Serve hot to four or five persons.
Note: Sugar can be added, to taste. A can of mandarin oranges or fruit cocktail can be substituted for the eggs.

Source: http://www.flavorandfortune.com/dataaccess/article.php?ID=111