Friday, June 1, 2012

Homemade Red Yeast Glutinous Rice Wine

Red yeast rice is also called as red fermented rice or red koji rice. Red yeast rice is widely used in many Chinese cuisines for instance home brew red yeast glutinous rice wine. Red yeast wine is mostly consume by post-natal mothers to maintain their health after delivery. It helps in blood circulations and also best for belly warming after giving birth. But these days rice wine is also widely used in many restaurants to produce specialty dishes. And I'm sure you will like this too.

So, here's what I did.
Ingredients :
2kg  glutinous rice, rinsed
3 tbsp  sugar
2-1/2 chinese wine yeast, pounded
200gm     red rice yeast, pounded
(Note : I have to apologise for the earlier ingredients which was wrongly writen. Please take note to the changes)

Method :
(1) cook glutinous rice with more water compare to usual days. I'm using a rice cooker. It took me 2 rounds to get the 2kg of rice ready.
(2) once the rice is cooked, spread them to a bigger tray to let them cool. It's best to cook the rice in the evening and then let them cool overnight.
(3) when everything is ready, add sugar, yeast and red yeast rice to cooked glutinous rice, then mix well.

It's best to use hand mix and then place mixture to a big clean glass container.

Make sure you press the rice probably to the container. Finally, cover it with a plastic sheet and then close the top with a lid loosely.

Normally, wine will be started to form and collected below the rice after one week time.

Then slowly the rice will sank to the bottom in about 3 weeks time.

Here finally, I harvest it after 4 weeks time. Strain the wine and separate it from the fermented rice. And then blend the rice to form fine paste.

Here's the wine and fermented rice paste after bottling and it's ready to be use at anytime. So, stay tune for the up coming menu ! Have fun.


Honey Bee Sweets said...

Omg! You're amazing Kristy! You know I had to ask my brother to buy this red yeast wine back for me from Taiwan! Thanks for sharing this, hope I'll be as patient as you to make it my own. :))

Cass @ 揾到食 said...

Oh this is my favourite! Yours look yummy. I am a bit lazy to do it. Normally done by my mother and then she will disributed to us :)

Extra Virgin Chef said...

Hi. There is a large fermented bottle of this sitting in my house as I read your post. Done by my mom, not me!

Tania @ A Perfect Pantry said...

I love this... never made it, but it doesn't look too hard. Thanks for sharing... how cool.

Chaya said...

You are amazing and your photos are fabulous.

Elin said...

I have to agree with Bee are amazing ! Thank you so much for the recipe. I want to try making this too LOL!

Small Kucing said...

wow...amazing lah you

Pamela said...

Dear Kristy, great job!! I wish I wish I had the ingredients to make it. I love to see these recipes at least in your pictures, Have a great weekend!

Murasaki Shikibu said...

Wow. How fascinating. I will stay tuned!

Angie's Recipes said...

Is there anything that you can't?

lena said...

genius!! you are so hardworking and clever to make all these homemades!!
i echoed angie, is there anything that you dont know how to make??

Amy said...

I'm not too familiar with the red yeast wine. But after I gave birth to my kids, my Mom brought me some homemade glutenous rice wine and made those specialty dishes for me to "keep my body warm". These red ones looks wonderful. Is this better than the regular glutenous rice wine? My sister-in-law just had a baby. Maybe she can give this a try.

My Little Space said...

Amy : some may go without the red yeast rice and the wine should look something yellowish and yet still tasty good. The red yeast rice just to give the wine a grand colour and more attractive to look at. Besides, the paste also very useful on many ingredients. So, many of us loves using red yeast rice in making this kind of rice wine.

My Little Space said...

Amy : some may go without the red yeast rice and the wine should look something yellowish and yet still tasty good. The red yeast rice just to give the wine a grand colour and more attractive to look at. Besides, the paste also very useful on many ingredients. So, many of us loves using red yeast rice in making this kind of rice wine.

Sonia ~ Nasi Lemak Lover said...

So 2 kg can yield 4 bottles, I must find one day to make this, it seem quite simple to make, just need to gather all those ingredients first.What is Chinese Wine yeast, is it " chow Peng"?

My Little Space said...

Sonia, ya it's 'chow peng'! There are 2 different flavour '救饼'. I used one sweet and one common flavour yeast biscuit. 2kg can actually yield 4-1/2 bottles of wine. But you can cook the rice with more water which the rice will turned more like sticky porridge. It can produce about 5 or more bottles of wine.
Wish you all the best.

Bombay-Bruxelles said...

Thanks for this recipe! I just got myself some red rice yeast and I'm going to use your recipe. What is done with the fermented rice paste (sorry if this is a silly question, I'm a novice ;-D)

My Little Space said...

Hi Bombay Bruxelles, thanks so much for stopping by. You can go to my tocino chicken wrap for the recipe. Other than that I will also use it to boil with water to make soup & marinade the 'char siew' meat. Hopefully, this will help. All the best.

Donovanxyfl said...

I have to agree with Bee are amazing ! Thank you so much for the recipe. I want to try making this too LOL!

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S.O.Z said...

Hello Kristy,
I tried your recipe for the red yeast rice wine. I followed your recipe precisely. I opened it yesterday (since it's fermenting in an enamel pot, I can't see what's happening) to check. By my calculations its the 19th day. It smelled fine, however there was a dry crust(layer) floating on top. I decided to remove it. Using a wine thief I sample a bit of the liquid. The colour looks like your pictures....upon tasting it, I was not aspecting a sourish-alchoholic taste. Based on my research, it's supposed to be sweet. Is it vinegar? Will it get better when I harvest it on the 30th day? Looking forward to your reply.

My Little Space said...

Hi Marianne,

I'm glad you tried this recipe. Honestly, I've never tried the wine half way through and not sure what it tastes like. All I can say is...just be patient and let it stand for another 2 weeks time and see what will happen.
If the rice is not probably cooked will also cause the sourish taste. However, just wait and see. Try to think positive way. :o)

S.O.Z said...

Thanks Kristy, will let you know hos it turns out.

S.O.Z said...

Hi Kristy,
Bottled it last weekend, and it turned out great!! Patience helps I suppose. Thanks.

My Little Space said...

Hi Marianne,
Great! Now, you can make good use of them. Congratulations dear.

Kaven Kan said...

Hi kristy, may I know where did you buy the red rice yeast? I am staying in klang....

My Little Space said...

Hi Kaven,
I got mine at the Chinese Medical Hall. I'm not staying at Klang area, so not sure whereabout you can get the red yeast rice. I'll try to check out my other blogger friends & see! Some of them already went oversea. Btw, Thanks for stopping by.

Kaven Kan said...

Thanks. I shall check from the Chinese medicine hall.... Can't wait to make and use it for cooking!

Anonymous said...

Hi Kristy,
Almost have everything I need to try your wine recipe (I just need the bottles and container to ferment and store the wine)
I got the red yeast rice from Ebay!
One question, what can you use the rice paste for after the wine is fermented? Do you use it for cooking?
Frank G.

My Little Space said...

Hi Frank,
First of all, thanks for stopping by and try this recipe. Wishing you luck! The rice paste can be used for marinating meat or bread making and even cooking pasta etc. It tastes as same as wine and it smells stronger. I'm sure you'll be able to experience it soon.:o)
Enjoy & have fun!

Anonymous said...

Hi Kristy,
Thanks for the response really appreciate it!
I've already begun the fermentation process and have the mixture sealed in a big glass jar stored in a dark, dry closet at room temperature.
But when I checked on it today (two days later)cause Im excited about it, I see mold like whitish stuff building on the top.
Is that normal?
I could've also messed up the ratio because I put about 400 grams of red rice yeast and 4 yeast balls instead of the 200 gams you suggested so it looks real real dark burgundy red.
Did I ruin the mixture?
I would really love to make this work!
Thanks a bunch,
Frank G.

My Little Space said...

Hi Frank,

Sorry to hear that your fermentation isn't running well. The whitish mold shouldn't appeared on the rice. I think something you used during the process wasn't hygiene enough. However, you can try to remove the top layer out of the jar by using a clean spoon. Then continue the fermentation as usual. Check later if there's any changes.
Hope this will help. All the best!
Regards, Kristy said...

Hi Kristy,

I love what you done here and bought myself the ingredients from Asia when I went back last visit over the holiday season.

I have couple of questions for you regards this recipe.

1. I didn't put much water to when I cooked the rice and they became just sticky rice and think it was too late after it was cooked…so, I mixed them together and kept in the plastic containers which I don't have any glass or clay pot to make this…will these container work too?

2. It has been more than a week since I last made them...not much liquid fermenting from the mixer and noticed tiny white spot (more like a mold) starting to appear on the top…I keep them in a cool place because I lived in the UK and also I loosely closed the lid with a cling wrap for the 1st week too…I just closed the lid tight yesterday only…

Please do advice and looking forward hearing from you? Thank you very much.

Edwin Ho

My Little Space said...

Hi Edwin

First of all, thanks so much for writing in. I was so proud that you're actually attempting to make your own red yeast wine.

Now to your question no. 1.
Its alright with your rice as long as its not too or overly dried & hard after cooked. Only cooled cooked glutinous rice is used in fermentation. And yours considered QC passed. hehe... But its a bit of problem when using a plastic ware for fermentation, it couldn't stabilize the fermentation temperature. By using glass or clay pot, it helps to stabilize the coolness.

question no. 2
white mold sounds like a bad news to me. I will normally throw the whole thing away. However, you may try to remove the mold and make sure you use a clean & dry spoon to do that. As to you living in UK, I think the fermentation has delayed somehow due to cold weather. Just try to be patient and keep an eye on the wine once in awhile. Try to remove the white spot once it turns out again.

Wishing you luck & have fun !

Kristy said...

HI Kristy,

Thanks for your reply and Sorry for the late reply to you…

Just want to share with you that everything turn out well and for those with white mold I ditch (throw away)…as for the other two actually still fermenting…they smell just like what I bought from the store…I will leave it for another month…I will use glass jars in the future…

Thank you very much again for your reply and I am trying a few more things from your site and they turn out really yummy…:-)


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Christopher said...

Hi kristy :)
I am from Mauritius and i could not get the chinese wine yeast. However i got the red wine yeast. Do i need the chinese yeast to convert the rice starch into sugar or the red wine yeast is enough? I would really like to make this recipe but i really can't find the wine yeast :(


My Little Space said...

Hi Christopher,

I'm so sorry to keep you inform that the thing won't work out if without the chinese wine yeast. The red rice not working good.

However, I'm not sure if the beer yeast will work on it or not ! If you're brave enough to test run it and make sure you keep me updated. >0< Thank you so much for stopping my humble little space.


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