Ang Chao (red yeast) by Susan Sim

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Finally after 3wks, my ang chao (red yeast) is ready! The wine is very very sweet!

Ingredients:
1kg glutinous rice
2pcs wine biscuits (pound to pieces, keep a small amt for last to sprinkle on top)
1pkt red yeast rice (abt 100gsm)
1 btl rice wine any brand

Method:
1. Wash glutinous rice. Must be v clean otherwise wine will be sour.
2. Fill water to cover rice and soak overnight.
3. Cook rice in rice cooker (less water compared to normal rice). Note: steam is better.
4. Once rice is cooked, scoop out and place on tray to cool.
5. Rice must be completely cold b4 adding wine biscuits n red yeast. Add rice wine.
6. Mix well.
7. Place all in a clay pot or glass container.
8. Balance wine biscuits to sprinkle on top.
9. Use clean cloth to cover pot b4 covering w lid.
10. Open in exactly 3wks.
11. Use a cloth or filter bag to press out the wine from the rice.
12. Bottled the wine and let the sediment sink.
13. Bottled the dregs for cooking. Note: if too dry add some of the wine n the sediment fm wine to the dreg. Refrigerate.