January 3, 2013

Homemade Rice Wine

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I was trying to make Manapla-style puto which I was told years ago has wild yeast or rice yeast as leavening agent. I looked online for white rice yeast, found this website about Philippine rice wine called tapuy and several other blogs on how to make rice wine at home, then quickly abandoned the puto. White rice yeast from the Philippines is impossible to get here in the US but I was able to buy from our local Asian store a packet of Chinese red rice wine yeast. I used this yeast and a cup of black glutinous rice and followed the recipe from the Filipino website. 

I let the rice ferment for 72 hours at about 85° F inside the oven with the light on. The wine is good, very light and slightly sweet but I think I should have let it ferment one more day. It's in the fridge and I hope it doesn't turn into vinegar.

Homemade Red Rice Wine
makes 2 cups
1 cup glutinous black rice
3 tablespoons ground red rice yeast
glass jar, glass bowls, glass bottle
parchment paper
8 x 8 inch square muslin
  • Toast rice in a wok, stirring constantly with a spatula to prevent burning, for about 15 minutes. Let cool slightly then wash and drain twice. Place in a medium pan, add 3½ cups water, and soak for 2 hours. 
  • Let boil over high heat, turn heat to simmer, cover, and cook for 1 hour or until water is fully absorbed by the rice. Let cool completely. When cooled, stir in rice yeast. 
  • Transfer into a sterilized glass jar or bowl. Cover with a large piece of parchment paper and secure with a string or elastic band. Leave in a warm spot for 3 to 4 days, checking if the mixture does not have fungus or nasty stuff growing in it. Taste the mixture after 3 days. It should be slightly sweet and mildly acidic.
  • Boil muslin and a sieve in water for 2 minutes to disinfect. Place the muslin on the sieve and place the sieve on top of a sterilized glass measuring bowl. Pour the fermented rice on the sieve pressing the rice with a rubber spatula to extract all the liquid. 
  • Scrape the rice wine mash or lees into a sterilized jar, cover, and refrigerate until ready to use. Pour the rice wine into a sterilized bottle, cap, and refrigerate. 
rice wine mash/lees can be added to soups or desserts


maiylah said...

wow..interesting! lovely color! you used black rice but the wine came out red!
will click on the links!

thanks so much for sharing and linking over at Food Friday, Ms. Oggi
happy 2013!!!

Unknown said...

very impressive! i had tapuy in Tarlac many years ago but the taste didn't leave an impression. i wonder if the taste of your rice wine is similar to saki.:p

i love puto-Manapla. i used to buy it from Casa Ilongga in Robinson's Galleria and from the Fiesta Market in Market-Market. puto-Manapla was my favorite breakfast in college, pag paubos na allowance. hahaha

wok with ray said...

Homemade rice wine looks good. Happy New Year, Oggi! :)

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