- 1 kilogram brown rice
- 15 grams rice wine yeast
- Green banana leaf
Soak brown rice in warm water for about 8 hours to soften, pick up the shell, black seeds and then slightly wash the rice through water to clean and drain.
Prepare steamer and boiling water for steaming just like making sticky rice. Steam until the rice is cooked then soak in cold water. Take the rice out of the water, then put on the steamer to cook again, remember to stir when the rice nearly done cooking to make it cooked well.
Cooked glutinous rice is place in a large plate or tray to plowing and spreading the rice evenly which helps all the rice cool quickly
Pound the rice really smoothly
When the sticky rice has cooled down completely, take a half of the yeast into it, mix it to make it stick to the rice.
The green banana leaves are washed and drained, prepare a thin basket to arrange the banana leaves. Then sprinkle a thin layer of yeast on the banana leaves.
Put the mixed rice into the banana leaves, remember to add the rice little by little to sprinkle a thin layer of yeast, until the rice is over and add the remaining yeast and mix well. When the rice is finished, sprinkle a thin layer of yeast on top.
Finally, cover up by a banana leaves and use heavy objects to secure which is a deep plate. Put the basket on a large bowl, when the rice wine is submerged, the water will drain out and flow down to the bowl.
Incubate at room temperature for almost 2 days is edible. Put in refrigerator for preservation to use gradually