Jiuqu, also known as fermentation starter, is referred to a type of ferment used to manufacture alcoholic products. Jiuqu consists of a complex mixture of various molds, yeasts, and bacteria with their associated metabolites, cultured on a starch-rich substrate in a solid state of the fermentation process.
Soak the cleaned sticky rice in water overnight (make sure the water is 1-2inches above the sticky rice). Empty out water the next day. Steam the sticky rice for 30-40 minutes. Use cold water to rinse the sticky rice until its temperature cools down to 20-25C. Then spread the Jiuqu onto the sticky rice evenly. Store it in a warm place for 4-6 days.
For allergens information, please see ingredients.