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The Ultimate Guide to Making Delicious Purple Glutinous Rice Wine: A Traditional Vietnamese Delicacy

Introducing the ultimate delicacy, a treat for all ages - the delectable Purple Sticky Rice Wine. This indulgent dish is not just a feast for the senses but also a treasure trove of nutrients. Creating this delicacy is an art, and mastering it is no easy feat. The key to success lies in the perfect harmony of rice, yeast, and the precise fermentation process, ensuring a sensory experience like no other.

Administrator

21 July, 2024

Selecting Glutinous Rice

To choose the right delicious glutinous rice, you should purchase rice harvested around March with the following characteristics:

+ Color: Choose grains with a deep purple color, avoiding those with a whitish coating or discolored bellies.

+ Taste: Delicious glutinous rice has a mild sweetness and pleasant aroma when chewed.

+ Shape: Look for round grains, tapered at both ends, and of uniform size.

Choosing Ferment for Rice Wine

Ferment for rice wine contains microorganisms that help convert starch into sugar, which then ferments into alcohol. There are many types of ferment available in the market today, but you must be cautious when choosing to avoid buying low-quality ones that may affect your family’s health.

Good-quality ferment is made from rice flour and 32 traditional Chinese medicinal herbs. It has a white color, is round and puffed, about the size of a small teacup, and emits a distinctive aroma without any mold.

Secret to Making Delicious Glutinous Rice Wine

Before cooking, glutinous rice should be soaked for 4-6 hours. After cooking, spread the rice evenly to avoid lumps, ensuring the ferment is distributed uniformly.

Use 100g of finely ground or crushed ferment for every 10kg of glutinous rice, sprinkling it over the rice while it’s still slightly warm. Gently mix the rice and ferment without mashing the rice grains.

Wrap the rice in lotus, banana leaves, or foil and place it in a steamer without touching the bottom, ensuring the lid is tight. Alternatively, you can put the rice in a glass jar, filling only 2/3 of its capacity, to allow adequate airflow and stimulate microbial activity for starch conversion.

After 3-4 days, you’ll have a delicious and inviting jar of glutinous rice wine.

Frequently asked questions

Purple glutinous rice wine is a traditional Vietnamese delicacy. It is a sweet, slightly alcoholic beverage made from fermenting glutinous rice that has been dyed with natural purple coloring from the ‘bai kho’ leaf.

The glutinous rice is soaked overnight, drained, and then steamed. After steaming, the rice is spread out on a tray to cool and then mixed with yeast and water to begin the fermentation process.

The key steps are soaking and steaming the rice, cooling it, mixing with yeast, and then fermenting the mixture for at least a month. After fermentation, the wine is filtered and bottled.

Purple glutinous rice wine is traditionally served during important festivals and celebrations in Vietnam, such as Tet Holiday (Lunar New Year), weddings, and ancestor worship ceremonies. It is believed to bring good luck and prosperity.

Yes. You can adjust the amount of sugar and yeast added during the fermentation process to control the sweetness and alcohol content of the wine. You can also experiment with different types of rice or natural colorings to create unique variations.

The entire process, from preparing the rice to bottling the wine, typically takes around one and a half to two months.

The wine should be stored in a cool, dark place. Once opened, it is best to consume it within a few days as it may start to oxidize and lose its delicate flavor.