Serves 4 - 6
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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.

This recipe was contributed by Ye Traditions, in collaboration with its senior partner-chef (Senior Yee), using its Fermented Glutinous Rice Wine.


  • 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.

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