Wow!!! So beautiful and wonderful MochiJoyAndFun by the great chef Joy Niang.Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024👍⭐️👏🧑🍳🙏😘👌🌷❤️🌟🌹💐
I followed this to a T. First batch I did 3 days. Came out pretty sour, but after refrigeration, it tasted pretty good. Second batch I check at 44 hours, it has a tinge of sourness, the liquid is pretty full, but no sweetness. What am I doing wrong???
Sorry to hear it's turning out sour. Jiu Niang is a hard one to make successfully - sometimes it comes down to luck, honestly, haha. There are several possible reasons for sourness: 1) your utensils and containers are not totally sterile. Try cleaning them more thouroughly. 2) you're fermenting for too long and the alcohol is turning into vinegar. 3) you're fermenting temperature is too cold
Ha, I've never seen people NOT was like this. Do whatever you feel like to was the extra powder off the rice. This helps the grain cook without getting too sticky.
I’m I newbie but use it for dessert with palm sugar and nuts orcdrinking in small glasses and cooking. Use in place of sweet white wine in cooking - the rice disappears. Always have a jar in the fridge ☺️.
I'm sad to say that rice has starches, not sugar. Bread yeast would not work well because the yeast would need to convert sugars into alcohol. The rice balls in the video are actually a fungus, not a yeast. The fungus breaks down starches and wild yeast in the environment turns the sugars into alcohol. Koji starter will get you similar results and it may ship to Iran.
Have you tried the bread yeast out? It'll prob give off a different flavour Maybe favoured Or not You'll still be able to make some bread 🤭 Or have you maybe tried cultivating your own yeast from say, raisins? Or maybe the ginger/sugar bug? 🤔 Starches are made of glucose & yeasts are fungi Seems like much of this is more art than a strict science Especially considering ferments that are local wild & native to the rice grains used Much like grapes/raisins Households across the world have fermented foodstuffs for eons Typical of the business bottom line the standardization offered by industry aims to facilitate their production lines rather than foodstuff itself
they aren't lime balls. The yeast balls consist of rice flour infused with fungi(including aspergillus oryzae) that break down rice to glucose & possibly a few strains of yeast that converts the glucose to alcohol.
No, just yeast won't work. The distiller's yeast also contains an enzyme which breaks the starch down into sugar, which the yeast then converts into alcohol. Without that enzyme, there won't be any sugar for the yeast to eat.
![Homemade Sweet Rice Wine [with Basmati Rice] | Chinese Wife, Indian Life](http://i.ytimg.com/vi/3lOXbrzUTAg/mqdefault.jpg)
During your first tasting, you shouldn't dip your spoon back into the rice.
Yes double dipping contaminates it with bacteria from your mouth!
Correct. The enzymes in saliva would impact the process.
Turn the music down and your voice up so we can hear you better.
I heard everything she said. I also enjoyed the music. You could always turn on closed caption
I love your voice.
Pretty clear to me
Wow!!! So beautiful and wonderful MochiJoyAndFun by the great chef Joy Niang.Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024👍⭐️👏🧑🍳🙏😘👌🌷❤️🌟🌹💐
I heard some of the worst food to eat in the modern world is there.
Took you
The background music is SO annoying and distracting. I do not understand why you need to use it.
It is better to soak the rice overnight before cooking.
The rice looks mushy because too much water was added before cooking it!
I followed this to a T. First batch I did 3 days. Came out pretty sour, but after refrigeration, it tasted pretty good.
Second batch I check at 44 hours, it has a tinge of sourness, the liquid is pretty full, but no sweetness. What am I doing wrong???
Sorry to hear it's turning out sour. Jiu Niang is a hard one to make successfully - sometimes it comes down to luck, honestly, haha.
There are several possible reasons for sourness:
1) your utensils and containers are not totally sterile. Try cleaning them more thouroughly.
2) you're fermenting for too long and the alcohol is turning into vinegar.
3) you're fermenting temperature is too cold
If you got full of liquid at 44 hours, I think the temperature was too warm. I recommend keeping it 25 C.
Sorry Jiu Niang
Thank you! I never get bored eating it. I never made any and always wonder how the rice wine gotten sweet. I guess the yeast is the key.
Correct chinese yeast ball contains enzymes called amylase which breaks down starch into sugars.
I'm here only for the rapid Bongo Drums in the background.
Why do I have horrible, horrible stings after two days of fermentation? I did exactly every step as in your video!
Hey I hope u can answer me. My rice devolop black spots on it. I scrape it off but rice underneath is fine and smells great. What to do?!?!
What happens if you let the rice sit for at month?
Turns into a very strong rice wine.
Is it normal to have very fine, white fuzz growing after 24 hours?
i think white fuzz is fine. it's active bacteria but green/black is not good
Hi! I was wondering is this suppose to have a strong wine taste? (I just tasted the one my mom made and taste really strong😅)
Depends on how strong you make it ie how long you ferment it for
Does not adding enough distillers yeast ruin the batch or do I just need to wait longer 😫? I think I didnt put enough in =(
Looks very yummy! Wish I can eat some!
haha never seen people wash the rice like this .
How else do you wash it? Lol
Lift the rice and clean it like you’re washing your hands
How I wash mine
Ha, I've never seen people NOT was like this. Do whatever you feel like to was the extra powder off the rice. This helps the grain cook without getting too sticky.
Can be used for cooking chicken or prawns? The wine need to be refrigerated?
I’m I newbie but use it for dessert with palm sugar and nuts orcdrinking in small glasses and cooking. Use in place of sweet white wine in cooking - the rice disappears. Always have a jar in the fridge ☺️.
@@TheBobelly628 Thanks a lot :)
Well done....I'm going to make this! Tomorrow!!!
Thank you for this tutorial :) very thorough tutorial right up to bottling it for storage!
Hi what name is that in Taiwan
Hello dear friend, how are you? Sorry, we do not have rice balls in Iran. Can we use bread yeast to make rice beer instead of lime balls? Thank you.
I'm sad to say that rice has starches, not sugar. Bread yeast would not work well because the yeast would need to convert sugars into alcohol. The rice balls in the video are actually a fungus, not a yeast. The fungus breaks down starches and wild yeast in the environment turns the sugars into alcohol. Koji starter will get you similar results and it may ship to Iran.
Have you tried the bread yeast out? It'll prob give off a different flavour Maybe favoured Or not You'll still be able to make some bread 🤭
Or have you maybe tried cultivating your own yeast from say, raisins? Or maybe the ginger/sugar bug?
🤔 Starches are made of glucose & yeasts are fungi Seems like much of this is more art than a strict science Especially considering ferments that are local wild & native to the rice grains used Much like grapes/raisins
Households across the world have fermented foodstuffs for eons Typical of the business bottom line the standardization offered by industry aims to facilitate their production lines rather than foodstuff itself
they aren't lime balls. The yeast balls consist of rice flour infused with fungi(including aspergillus oryzae) that break down rice to glucose & possibly a few strains of yeast that converts the glucose to alcohol.
iam.fromiran..very good.love you❤❤🙏🙏
Can i use the active yeast?
same question
@@nissansunny1343 no definitely not. You need that specific yeast (chinese distillers yeast) to make jiu niang.
What does this taste like? Sake?
No, just yeast won't work. The distiller's yeast also contains an enzyme which breaks the starch down into sugar, which the yeast then converts into alcohol. Without that enzyme, there won't be any sugar for the yeast to eat.