Ingredient:
Thailand sticky rice 1kg;
Angel Tian Jiu Qu 4g (half a packet of 8g);
Boiled cold water for future use;

Method:
1) Soak the sticky rice in cold water for overnight or the time need to obtain the effect that the rice goes apart by squeezing it with your fingers;

2) Steam the rice in a steamer until cooked through;

3) Let the rice cool down to a slightly higher than your body temperature; or alternatively you can add boiled cold water to cool it down to the temperature mentioned before, but make sure the water added can drain out through the steamer;

4) Add 3.5g Tian Jiu Qu powder and mix the rice and the powder well;

5) Transfer the rice into a big bowl, making a deep hole in the middle of the rice, and add a bit water in the hole;

6) Sprinkle the remaine 0.5g powder around the hole, don’t mix;

7) Cover the bowl with cling wrap, then cover it with a lid to keep it air-tight;

Leave the bowl in a warm place, like a corner of your hottest room in your house, cover it with a thick cotton quilt;

In summer time, about a couple days later, the Jiu Niang will be ready. But the time really depends the season and how warm your room temperature is. When it’s ready, you will find more water coming our from the rice, and the rice actually will be more glued together. Anyway, don’t ask me how it looks like, you know when you are up to that stage

My husband has throw a new threat to me. He asked me to behave good, and he will keep Jiu Niang stocked up for me always; Otherwise he will quit making it and let me die craving