Rice Wine Dessert (Com Ruou)

I had a craving for these rice wine after trying them in Texas. I really like the aroma of the rice. They're so sweet and smell so good. The one I bought is not chewy compared to the one I made. The reason for this is because I cooked my rice with the rice cooker instead of steaming. Steamed rice is too dry. Sometime you can taste some of the rice not cooked fully. Plus it is a lot easier to use the rice cooker. But the right way to do it is to steam the rice. This way your rice balls can be in perfect shape even after 3 days. You probably wonder what's that yellow stuff on top of the rice wine. The yellow stuff is osmanthus syrup, which smell really good too. :) I think I wanted to eat this because it have health benefits. Eat the rice wine in the morning to kill parasites in your body....:) I heard this is also good for woman after giving birth.



Ingredients:

2 cups glutinous rice
1 cup water (minus 2 tbsp)
1 tbsp sugar (optional)
1/2 tsp salt (about)
1/2 cup water
1 1/2 tbsp ground ragi yeast

Method:

1. Wash the glutinous rice and cook with 1 cup water in the rice cooker.
2. After the rice is cooked, spread the rice on a plate. Add in the sugar and mix well. *Sugar for sweeter result.
3. After the rice is cooled, add in the yeast. One tbsp on top layer and one on the bottom. Try to mix the rice well.
4. Mix the salt with 1/2 cup water. Dip hands into the water and then take a piece of rice to form into a ball. Repeat for all the cooked glutinous rice and place in a container. Place the container in a warm area for fermentation.
5. You can serve the rice wine after 3 days or continue to ferment. Rice wine tastes best after refrigeration.