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5 from 2 votes
Fermented sticky rice (Jiu Niang)
Prep Time
30 mins
Total Time
30 mins
Traditional Chinese fermented sticky rice--Jiu Niang.
Course: pantry, sauce
Cuisine: Chinese cuisine
Keyword: Sticky Rice
Calories: 231 kcal
Author: Elaine
  • 500 g sticky rice , short grain sticky rice is recommended
  • around 350ml to 370ml cold boiled water , divided
  • 1 g koji starter
  1. Firstly rinse the sticky rice several times and then soak with cold water overnight until you can smash them directly by hand. And then drain completely.
  2. Place a clean cloth in the bottom of the steamer and then place the rice in the steamer. Dig some holes in center to help the steaming going through. Steam for around 30 minutes after the water boilings (or until the sticky rice is completely well cooked). Transfer out and cool down completely.
  3. Ground the starter (save a very small pinch for sprinkling) and then dissolve in 120ml cold water.
  4. When the sticky rice is cooled down completely, wash your hand to separate the grains. To achieve this, you need to coat your hand with cold water and slightly press the grains. I mix the yeast ball liquid firstly and then use around another 250ml cooled boiled water. Then mix the yeast liquid in.
  5. Transfer the sticky ice in container and then dig a hole in center so we can observe the process clearly.
  6. And then sprinkle a small pinch of starter on the surface.
  7. Cover your container (Firstly with a layer of silver paper and then a wood cover) and then set aside in warm place. Wait for 2 days until the center hole is filled with rice wine. Transfer to fridge to slow down the fermentation.
Nutrition Facts
Fermented sticky rice (Jiu Niang)
Amount Per Serving (100 g)
Calories 231
% Daily Value*
Sodium 6mg0%
Potassium 48mg1%
Carbohydrates 51g17%
Fiber 1g4%
Protein 4g8%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.