Rice wine dessert (com ruou)

Ingredients

• 2 cups glutinous rice
• 1 cup water (minus 2 tbsp)
• 1 tablespoon sugar (optional)
• 1/2 teaspoon salt (about)
• 1/2 cup water
• 1 1/2 tablespoon ground ragi yeast

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Preparation

• Wash the glutinous rice and cook with 1 cup water in the rice cooker.
• After the rice is cooked, spread the rice on a plate. Add in the sugar and mix well. Sugar for sweeter result.
• After the rice is cooled, add in the yeast. One tablespoon on top layer and one on the bottom. Try to mix the rice well.
• Mix the salt with 1/2 cup water. Dip hands into the water and then take a piece of rice to form into a ball. Repeat for all the cooked glutinous rice and place in a container. Place the container in a warm area for fermentation.
  
• You can serve the rice wine after 3 days or continue to ferment. Rice wine tastes best after refrigeration.

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