Sweet fermented rice wine or jiuniang is made from with sweet rice (or glutinous rice) that is fermented with a distiller’s yeast, and can be added to both savoury and sweet dishes. For a sweet treat that is perfect for festive seasons, team it with glutinous rice balls for a dessert with a boozy touch.
- 160ml of sweet fermented glutinous rice wine
- 400ml water
- 2 pieces medium-sized rock sugar (adjust to taste)
- 1 packet of glutinous rice balls (usually with 10 to 12 pieces)
- 2 tbsp dried osmanthus flowers (optional)
- 2 tbsp goji berries
Put 400ml water to boil.
Put in the glutinous rice balls once the water comes to a boil. Tip: Glutinous rice balls are cooked once they float to the top.
Pour in sweet fermented glutinous rice wine. You can add more if you prefer a stronger taste.
Add the rock sugar, stirring till it dissolves.
Finally, stir in dried osmanthus flowers and goji berries before serving.