Fermented Glutinous Rice (Jiu Niang)

Fermented glutinous rice is served in pretty much similar ways in all areas. The simplest way is to eat it right after it’s ready. But the freshly brewed rice is slightly warm and tastes a bit sour. It’ll be more delicious when completely cools. Of all snacks involving fermented glutinous rice, the easiest one is boiled eggs with the rice. To make the snack, all you need to do is mix fermented glutinous rice with water and add eggs into it when it comes to the boil. The snack tastes sour and sweet, with a strong wine aroma. Other snacks include the famous sweet dumplings with fermented glutinous rice, a delicacy in Ningbo. What’s interesting about this snack is the small size and multiple fillings of the sweet dumplings that are smaller than a thumb.

Medical science shows that fermented glutinous rice has the adjuvant function of supplementing vital energy and nourishing blood. It also stimulates the secretion of digestive glands, promotes appetite and helps digestion. Meanwhile, fermented glutinous rice is very nutritious and best suits middle to old aged people, pregnant women and those just given birth as well as people in poor health.

In many parts of China, it is a tradition to serve fermented glutinous rice to women after labor and those just recovered from a disease. Fermented glutinous rice is also capable of quenching thirst, relieving heat, boosting blood circulation and skin softening.

Fish stewed in fermented glutinous rice and eggplants stewed in fermented glutinous rice are widely popular home dishes. 


糯米酒 (Glutinous Rice Wine)

Ingredients :
(This may be reduced according to ratio) 
6 Kilo Glutinous Rice
18 pcs small wine biscuit ( 3pcs of wine biscuit per kilo)
3 bottles Chinese white wine.( ½ bottle per kilo of rice)
150ml water more or less

1. Cook all the Glutinous Rice and let it cool down completely, preferably overnight.
*Letting it cool overnight to make sure all  the rice have cool completely. If continue other steps by using the hot rice will cause the wine to  become sour )

2. Get ready the wine biscuit and crushed into powder form.

4. Get ready a Ceramic pot and start with 1st layer of wine powder then 1 layer of Glutinous Rice…cover with another layer of wine powder.

5. Repeat Step 4 until  all the Glutinous Rice & wine powder are finished.

6. Finally Pour a little bit of water on the top of those ingredients

7. Cover it nicely and keep at a dark cool place but not necessary airtight, the yeast fermentation need to breath.

8. On the 3rd day  open and pour the Chinese white wine into it to make it more ‘thick and tasty. ++(see notes)

9.Close the jar (not air tight) and leave the jar in a cool place to ferment for 21 days.

10. Open up after 21days. Stir wine and strained out the wine into a clean pot or bottles. Discard the residue.

Notes :
1) Keeping the wine longer than 20days will further the fermentation and may result in sour wine.(vinegar)
2) With good result may produce 10 – 15 bottles (1 liter) sweet & tasty Chinese rice wine.
3. Once bottled, wine may be kept for 1 or 2 years. The wine ages in its container and changes from a milky white color to cherry red while developing a sherry-like flavor.

++You may use ordinary Chinese white wine. Some white wine sold in Chinese Oriental Shops are salty. No worries you may used these as well. The final result of Rice Wine will not be salty.
Sometimes upon opening on the 21st day,  the wine may be just very sweet without any wine smell. Not to worry, just bottle it and wait for another 3 weeks, the wine will age to a sweet and tasty wine.

The wine biscuits  are usually a small ball of lees left over from the previous batch of rice wine making
which have been dried and resold as “Jiu-Bing” at the traditional Chinese medical stores.
According to some sources, the original Jiu-Bing was actually balls of rice flour, ginger and some other ingredients, left outside to attract the desired molds and yeast.


Loh Mai Kai or Glutinous Rice



  • 300 gm glutinous rice (Must soaked overnight! with water covering glutinous rice)
  • 3 pieces of chicken breast/drumsticks (chopped into pieces)
  • 3 chinese sausage (lap cheung) (sliced)
  • 5 black mushroom (soaked overnight)  – After soaking overnight, your mushroom size will double, sliced it then.
  • 5 small shallots + 1 big shallots (Why use small shallots because it’s more fragrance)
  • 3 tbsp chopped garlic (after i chopped into smaller cubes, i use mortar and pestle to crush shallots and garlics for better taste)
  • 1 tbsp oil
  • ginger juice
  • Harmai (dried shrimp) (45 gm) (I use mortar and pestle to crush this too..)
  • Kacang (peanuts)
  • 4 – 6 stalks spring onions (sliced)
  • 2-3 red chillies (sliced)

Marinade chicken

(Marinade overnight or 1-2 days and put into freezer)

  • 2 tbsp oyster sauce
  • 1 tbsp chinese wine (Shao Hsing Hua Tiau wine)
  • 2 tbsp ginger juice
  • 1/2 tbsp dark soya sauce
  • 2 tbsp light soya sauce
  • 1 tsp salt
  • 1/2 tbsp sesame oil
  • Dash of white pepper
  • 1/2 tsp cornflour
  • 1/2 tsp sugar

Sauce for glutinous rice

  • 2 tbsp oyster sauce
  • 1/2 tsp salt
  • 1 tbsp dark soya sauce
  • 1 tbsp light soya sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • Dash of white pepper
  • 1/2 tsp Chinese five spice powder (You can find this in Chinese medicine shop)


  1. Remove soaked water and steam the glutinous rice for 30 minutes. Loosen steamed rice & leave aside.
  2. 1 tbsp oil, stir fry peanuts until its skin turn slightly brown red and put aside and later add some salt to peanuts.
  3. Next, 1 tbsp oil into wok, stir shallots and garlics, and put aside
  4. In the same work, fry dried shrimp till fragrance & crispy and put aside
  5. Do not need to add oil, stir fry lap cheung / chinese sausage and put aside
  6. Next, in the remaining oil, stir fry mushroom and put aside
  7. Next, stir fry chicken until half cooked and put aside.
  8. In the same wok, put rice and put all the above (shallot+garlic+dried shrimp+mushroom+steamed glutinous rice, [except kacang]) mix well
  9. Now, prepare 2 maggi chicken stocks cube with 1 litre of water.  Pour (500ml only!!) into the wok with all the above into your mixed well glutinous rice.
  10. Prepare also 5 tbsp of ginger juice and pour into the wok as well.
  11. Mix well until it absorb 70% of the chicken stock water

As, i am making a big plate of loh mai kai therefore  put in chicken (add 2-3 tbsp of left over chicken stocks water) + lap cheung+ and top up with glutinous rice. Steam for 40 mins and Enjoy!

(If you’re making small bowl, all you need is just 1 tsp- 1tbsp of chicken stocks water to each bowl ) also steam for 40 mins

My rating for this is 10/10 esp with my secret ingredients ginger juice.

Where to buy glutinous rice?
The best ones you can get is from Ong Tai Kim Supermarket it’s a prepack form. If you can’t get, then try other stores or supermarket.


Chinese Porridge to Promote Sleep

Grains are neutral in nature and support spleen and stomach functioning.

Mulberry Congee nourishes whole body and promotes production of blood.
Chestnut and longan congee replenishes heart blood and kidney essence.
Chinese arborvitae kernel congee promotes sleep and bowel movement.
Coix seed and lotus seed congee relieves loose bowels.

For insomniacs, congee for breakfast, late dinner or bedtime snack.

Congee for nervous breakdown and promotes sleep.
Glutinous rice and wheat congee

Congee for insomnia, dizziness, blurred vision and ear ringing.
Mulberry (remove stem) and glutinous rice

Congee for insomnia, menopause, recovery from febrile diseases and coughs.
Lily Bulb, red dates and rice Congee

Congee replenishes kidney essence and heart blood that improves quality of sleep
Chestnut, longan rice congee

Relieve insomnia, dream-disturb sleep, palpitations and promote appetite.
Lotus seed, longan, lily bulb, Chinese yam, red dates and rice congee

Improve digestion and absorption, enhances restful sleep and good for the weak, elderly and children
Eight-treasure congee – soak all dry ingredients for 3 hours. Boil and simmer for 50 minutes.

Insomniacs with dry cough
Lily bulb, apricot rice congee

Insomnia, dream disturbing, palpitation, forgetfulness and fatigue.
Longan, wolfberry, red dates, minced pork, rice and ginger slices congee
Boil and simmer. Add a dash of sesame oil, salt and pepper to taste.

Nourishes Yin, promotes blood production and clears body heat, relieve insomnia, irritability, swollen gums and sore throats.
Preserve duck egg and mussel congee

Summer heat causes summer insomnia. Lotus seed invigorates heart and spleen, Euryale seed invigorates the spleen and kidney; both ingredients calm mind. Lotus leaf clear heat. Congee enhance spleen and stomach, clear heart fire.
Lotus seed, Euryale see, glutinous rice, lotus leaf congee

Insomnia, irritability, hot flashes, spiritual fatigue and chronic diarrhea
Add in egg yolk to yam congee

Winter Congee
3 types of decocting
1. Herbal: Ginseng, dwarf lily-turf tuber, astragalus root for 1 hr. keep solution, discard ingredients.
2. Blanch chopped mutton, wine and ginger into boiling water for 5 minutes. Take meat out.
3. To make congee, boil water, add in rice, yam, red dates, herbal solution and meat. Simmer till soft. Add a dash of pepper, salt and sesame oil to taste.

Poor health, insomnia, poor memory and excessive sweating.
Astragalus root, ginseng, chicken meat and rice congee