1 Kg of raw glutinous rice (1bag) was soaked in water for 2 hours. It was then steamed for 25 minutes. To ensure that the rice does not stick to the steaming equipment, a towel is placed in between. When the rice was cooked 750g of rice was measured out of the 1 Kg of cooked rice. In order to fasten the cooling process we blowdried it. The Koji which had been crushed into powder was evenly and thoroughly mixed into the rice. 250g of rice was then measured and placed into 3 circular containers. A hole was created in the middle of the rice so when the liquid appeared we'd know it'd be ready.
One container was placed in the fridge, the other out on the kitchen bench and the third in an esky with a hot water bottle to keep the temperature at around 20-25 degrees.
They were then left for 3 days, checked on each day. The hot water bottle was regularly changed at 12 hour intervals.
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YAYY! IT'S UP! I hope I go well!
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