Is this alcoholic?
This reminds me of some home-brew I saw being made years ago, using cooked rise and adding 酒餅 (yeast.) After a few days voila, its pretty potent.
cordho 發表於 2010-12-21 10:35 PM 
tang yuan with jiu niang, a kind of fermented glutinous rice popular in the Jiangsu, Zhejiang region of China.
The winey rice grains and chewy tang yuan in a hot, sugary broth served with a dollop of osmanthus syrup 桂花酱 was perfect to warm the body on a freezing winter day.
酒
釀
jiu niang = wine ferment or wine dregs
Jiu literally means alcohol, as in the kind one drinks. It is usually translated into 'wine' in English. Niang means ferment, and also refers to the mash from which wine and spirits are made. If you reverse the order of the words, it means 'to make wine.'
Jiu niang is a rustic rice wine product that is drunk, eaten as a snack and also used to flavor a number of dishes. It can be purchased from Asian groceries, usually in glass jars in the refrigerated section. It is made by adding a commercially available yeast cake to cooked glutinous rice, and allowing the whole to ferment for several weeks.
The yeast cake is known as jiuqu 酒麴 Thank you interrobang for finding the unicode for 'qu!' (also colloquially referred to as jiuyao or 'wine medicine' 酒藥 ). It contains a number of components beyond the yeast in order to promote good fermentation. According to one source:
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發表於 2010-12-21 06:10 PM
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好好味咁喎
