Ingredients with Measurements:
- 1 cup glutinous rice
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup sweet rice wine (jiu niang)
- 1/2 teaspoon yeast
Special equipment needed:
- Rice cooker or steamer
- Glass jar with lid
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 6 hours or overnight.
2. Drain the rice and transfer it to a rice cooker or steamer. Add 1/2 cup of water and cook until the rice is fully cooked and slightly sticky.
3. In a small bowl, mix the yeast with 1 tablespoon of warm water and let it sit for 5 minutes.
4. In a saucepan, combine the coconut milk and brown sugar. Heat over medium heat until the sugar dissolves.
5. Add the sweet rice wine and yeast mixture to the coconut milk mixture. Stir well.
6. Transfer the cooked glutinous rice to a glass jar. Pour the coconut milk mixture over the rice and stir well.
7. Cover the jar with a lid and let it sit at room temperature for 24-48 hours, until the mixture ferments and becomes slightly bubbly.
8. Once the jiuniang is fermented, stir it well and serve.
- Time:
Preparation time: 6 hours (for soaking the rice)
- Cooking time: 30 minutes
Temperature:
- Room temperature for fermentation
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 7g
- Carbohydrates: 48g
- Protein: 3g
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Rice wine can be substituted with sake or sherry.
Variations:
- Add diced mango or pineapple for a fruity twist.
- Use black glutinous rice for a darker color and nuttier flavor.
Tips and tricks:
- Make sure to stir the jiuniang well before serving to distribute the rice and liquid evenly.
- The longer you ferment the jiuniang, the stronger the flavor will be.
Storage instructions:
- Store the jiuniang in the refrigerator for up to 1 week.
Reheating instructions:
- Jiuniang is typically served cold and does not need to be reheated.
Presentation ideas:
- Serve the jiuniang in small bowls or cups.
- Garnish with fresh fruit or shredded coconut.
Pairings:
- Jiuniang can be served as a dessert or a snack.
- It pairs well with savory dishes like grilled meats or stir-fried vegetables.
Suggested side dishes:
- Fresh fruit or fruit salad
- Steamed buns or bread
Troubleshooting advice:
- If the jiuniang is not fermenting, make sure the yeast is fresh and the room temperature is warm enough.
- If the jiuniang is too thick, add more coconut milk or water.
Food safety advice:
- Make sure to use clean utensils and equipment when making jiuniang.
- Store the jiuniang in the refrigerator to prevent spoilage.
Food history:
- Jiuniang is a traditional Chinese fermented rice pudding that dates back to the Tang Dynasty (618-907 AD).
Flavor profiles:
- Coconut jiuniang has a sweet and slightly tangy flavor with a creamy coconut aroma.
Serving suggestions:
- Serve the jiuniang as a dessert or a snack.
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