I love how you explain the process of making this dish. I always wonder why it was so sweet. Now i realize its natural sweetness from the rice itself.. yikes no wonder rice is no good for us.
Hi sister Mee! I love watching you. Thank you for the recipe!. I have a question for you? I want to make this rice for New Year, If i making at this time of the year, How long should i let it set before is ready to eat?
Hi Mee, did you mix white and purple rice together and soak for the night? I usually soak them separately for the night, pre-cook my purple rice prior to mixing with the white rice and then steam.
Mee ua cas kuv cov mov cawv qab2 3-4 hnub tom qab nws ready noj. Dhau li 1 week los yog ob week ntawv ces iab qab cawv muaj ceem dhau lawm xwb? Puas yog ua tau ces yuav tsum noj sai sai es Yog ntev zog lawm ces iab lawm?
Yog mas. txij li 2 week tom qab ces nws qab muaj ceem dua lawm, tabsis noj tseem qab thiab. Yog tias koj siv poov xab ntau ces nws yuav muaj ceem li koj hais ko. Kuv tsis paub tias koj siv poov xab ntau li cas.
You don't have to cover the container with a cloth. That is just my typical practice. Not covering with cloth does not affect its fermentation process.
I looked at the rice wine last night... there's no liquid yet. Are there suppose to be some already? I do see some condensation going, but doesn't seem like there will be enough. Maybe its not warm enough & might have to wait longer for it to ferment. I did use 3 cups of water as you stated in the video before adding the crushed powdered yeast. The consistency after mixed does look like yours in the video too. I checked this morning again... still condensation, not much change. Hopefully by tonight it'll look like yours in the video. 🤞 it'll be 48 hours by then.
@@kayingmoua1212 Has it been 48 hours and have you open it yet? Following my recipe here, it should yield lots of juice just like mine here. When you open it, stir the rice wine together and you will see lots of juice from the bottom. Make sure to refrigerate it after you open. Serve chilled is the best.
Updated on the batch I made last week... I finally saw some liquid the other night. Last night had little more, but looks cloudy, not clear like yours in the video. Im not sure if its safe to taste because it has been about a week now. You stated the fermentation should be less then 3 days even during the winter. The container has been sitting on my counter in yhe kitchen since I made it & followed your exact directions/measurements of rice, water & 2 yeast balls crushed to powder, also tightly closed container too. What did I do wrong?
Nyob zoo sister Yang, ntshe puas yog sav ib qhov twg lawm es thiaj li iab thiab qaub. Muaj coob tus lawv ua tau noj qab heev. Txhob tag kev cia siab, rov qab sim ua dua nawb.
Thank you for the clear, bilingual, step-by-step instructions! It is very much appreciated 😊🙏💕
Glad speaking bilingual is helpful to you. Thanks for watching.
I love how you explain the process of making this dish. I always wonder why it was so sweet. Now i realize its natural sweetness from the rice itself.. yikes no wonder rice is no good for us.
Hi Maisee, yes, the sweet is natural from the rice. That is why as we get older, we need to reduce our rice portions. Thanks for watching.
Thank you so much for your step by step video!
Just wondering can you use American yeast btw need to get some
Hi sister Mee! I love watching you. Thank you for the recipe!. I have a question for you? I want to make this rice for New Year, If i making at this time of the year, How long should i let it set before is ready to eat?
Hi Houa, leave it to fermented for a day longer and taste to see if the flavor is good or leave it for another day longer since it's winter season.
What are the measurements for the purple rice? Like how cup of the white sticky rice and and how many cup of the he black rice together
Hi, can I ask you please for how long we can keep it ?& what to do to make alcohol in it? Thank you very much.
Thanks sister! you have the best video of all videos. Thanks again.
Hi Mee, did you mix white and purple rice together and soak for the night? I usually soak them separately for the night, pre-cook my purple rice prior to mixing with the white rice and then steam.
Hi Yia,
I soak the purple rice with white rice overnight to get the purple color. Otherwise, the purple color does not turn out as pretty.
Hi Mee, i tried your recipe but my came out moldy after 12hours, where did i go wrong?
What is the brand for the purple rice?
Thank you
Mee ua cas kuv cov mov cawv qab2 3-4 hnub tom qab nws ready noj. Dhau li 1 week los yog ob week ntawv ces iab qab cawv muaj ceem dhau lawm xwb? Puas yog ua tau ces yuav tsum noj sai sai es Yog ntev zog lawm ces iab lawm?
Yog mas. txij li 2 week tom qab ces nws qab muaj ceem dua lawm, tabsis noj tseem qab thiab. Yog tias koj siv poov xab ntau ces nws yuav muaj ceem li koj hais ko. Kuv tsis paub tias koj siv poov xab ntau li cas.
Mee Living kuv siv ob lub xwb
Rau 5-6 cup rice os. Tom qab 2 week ces qab cawv dhau lawm. Kuv tsuas nyiam noj thaum 5-6 hnub xwb thiaj qab zib.
Where did you get the steamer from? What size is it?
Hi BV, I got my steamer from Hmongtown market in St Paul. The size of the steamer is 12 inch diameter.
Koj twb tsis tso suab thaj cas ho qab zib?
What is the purpose of covering the tightly closed container w/ a cloth?
You don't have to cover the container with a cloth. That is just my typical practice. Not covering with cloth does not affect its fermentation process.
Oh oh I very need to know
My turned moldy and got bitter. I followed your instructions. What went wrong?
I just made a batch last night at 10 pm. Waiting til tomorrow to taste it (48 hours).
Great! Let me know it turned out for you.
I looked at the rice wine last night... there's no liquid yet. Are there suppose to be some already? I do see some condensation going, but doesn't seem like there will be enough. Maybe its not warm enough & might have to wait longer for it to ferment. I did use 3 cups of water as you stated in the video before adding the crushed powdered yeast. The consistency after mixed does look like yours in the video too. I checked this morning again... still condensation, not much change. Hopefully by tonight it'll look like yours in the video. 🤞 it'll be 48 hours by then.
@@kayingmoua1212 Has it been 48 hours and have you open it yet? Following my recipe here, it should yield lots of juice just like mine here. When you open it, stir the rice wine together and you will see lots of juice from the bottom. Make sure to refrigerate it after you open. Serve chilled is the best.
Updated on the batch I made last week... I finally saw some liquid the other night. Last night had little more, but looks cloudy, not clear like yours in the video. Im not sure if its safe to taste because it has been about a week now. You stated the fermentation should be less then 3 days even during the winter. The container has been sitting on my counter in yhe kitchen since I made it & followed your exact directions/measurements of rice, water & 2 yeast balls crushed to powder, also tightly closed container too. What did I do wrong?
@@kayingmoua1212 Why is it cloudy? Not sure what happened there? dont' eat if it's cloudy. Try again next time.
Yog thaum ntuj no lm no ne! Ho yuav CIA tsawg xuab moos.
Hi Yia, yog thaum lub ciaj ntuj no ces kuv cia li 3 hnub mam li zoo os.
Cas kuv ua tau qaub22 thisb zej zaum ho iab ntxim ne yog ua cas no
Nyob zoo sister Yang, ntshe puas yog sav ib qhov twg lawm es thiaj li iab thiab qaub. Muaj coob tus lawv ua tau noj qab heev. Txhob tag kev cia siab, rov qab sim ua dua nawb.
Ua rau hmoob xyaum los ua rau makes xyaum cas hais lus meskas xb loj