I don’t know the English name for Jiu Niang. If I have to describe it, it’s a kind of desert made of yeasted and cooked sticky rice. By the way, it tastes sour and sweet with a strong smell of alcohol Mom used to do a lot when the room temperature was quite suitable for this kind of thing, like in the warmer spring time or early autumn or late summer. It’s a total biological process. I don’t know exactly what happens in there, what I know is I lOVE IT!!!!

Actually my sister bought me 10 bags of Jiu Niang powder in China half a year ago. My husband couldn’t manage to get it started until the day before yesterday. There is a common way to make Jiu Niang. We phoned our Moms back in home and asked each of them how to make it. The response from both Moms was quite similar to the instruction printed on the powder bag. There is only a slight discrepancy between two on how to cool the sticky rice down. My husband directly added the boiled cold water to cool the rice down while my mom said I can just let the rice cool down itself. I can’t see any difference in it.

For this time, my husband made about 1kg sticky rice and got everything ready covered by a thick quilt. We checked twice a day, sometimes more frequently Every time when my husband was checking, he held a torch to see it through a glass lid, which made me laugh. After one whole day and another half day, in this evening, my husband announced that his first batch of Jiu Niang was finally born:-)

I will write a post in my another blog Bite into Life for this event See you there~