First off, the red yeast and wine biscuit had to be purchased from medical halls from chinatown, though some in the old towns may have one or the other.
There also don't seem to be much options for the glutinous rice. All this to be developed. For the water, I selected Volvic.
The red yeast, Monascus Purpureus (红曲菌), is the key to the distinctive hue. It may also have cholesterol-lowering properties!
Wine biscuit, the starch to feed the yeast and kick-start the fermentation, seem to be from the same Malaysian supplier for most shops in Singapore. It may be the left-over residue from previous batches of rice wine-making, which is similar to the concept of 'sour mash' in bourbon-making. There is also mold in the mix, and the main ones used here may be Ragi, the strain also used in Indonesia. I would like to experiment with the Japanese strain Kōji-kin/麹菌 (Aspergillus oryzae) used for sake-making if I could get my hands on it.
This is the powdered mix of the red yeast and wine biscuit. I break up the biscuit as much as possible, and then throw it into the blender with the red yeast, and this is the result.
This is the glutinous rice soaked in Volvic water; I left it for about 5 hours.
Setup for the final phase. Boiled Volvic water is to wet hands to shape the rice.
The first ball of coated glutinous rice. Resulting art:
The bottled product:
Day 3; just checking up on progress:
Next ingredient; patience. 7 days later...
And 27 days after that... (should have be 23)
The red rice wine after the first filter:
And of course, the precious red rice residue:
Some other recipes that I may experiment with later:
Home-cooked Food
AuthoritySitesBlog
Food Recipes using this wine:
Under the Fuzhou section
