Ruou (Vietnamese Rice Wine)

Ruou (vietnamese Rice Wine) Recipe

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About Ruou (vietnamese Rice Wine) Recipe:

Vietnam is one of the top producers of rice in the world. Rice wine is a traditional alcoholic drink in Vietnam. Rice wine in Vietnam is traditionally homemade and many Vietnamese homes have their rice wine distilleries. Vietnamese rice winemakers typically put some herbs and plants into the rice wine.

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  • 7 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Ruou (vietnamese Rice Wine) Recipe

  • 2 cup Sweet Rice
  • 8 small Dried Yeast
  • 2 cup 2 Tbsp. Water
  • 1 tablespoon Salt
  • As required Banana Leaves
  • As required Sugar
  • As required You will be needing enough water throughout the recipe
Nutrition
  • 6g Fat(1.26%)
  • 35g Protein(7.00%)
  • 429g Carbs(86.25%)
  • 26g Fiber(5.13%)
  • Other(0.35%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Ruou (vietnamese Rice Wine) Recipe

STEP 01

Rinse 2 cups, sweet rice, about 2 times. Then add in 2 cups plus 2 tbsp. Water. then cook the sweet rice in a rice cooker. Once it

STEP 02

S done open the rice cooker, shuffle the sweet rice, and close the rice cooking again. let it keep warm for about 10 minutes.

STEP 03

While you let the sweet rice warming. mix 1 cup water with 1 tbsp salt and set it aside. smash 8 small dried yeast.

STEP 04

Once it becomes a powder form. Using a fine strainer, strain the dried yeast, make sure there are no lumps. Then set it aside.

STEP 05

Place 2 layers of banana leaves in a large colander. after you let the sweet rice keep warm for 10 minutes, take it out and scoop it onto the banana leaves. Spread the sweet rice around, let it cool for 7-10 minutes.

STEP 06

Then sprinkle the dried yeast over the sweet rice. To help it spread evenly, put the dried yeast in the strainer and let it falls onto sweet rice. shuffle the sweet rice and dried yeast together. cut the banana leaves into long strips about 5 inches long and 1 inch wide. pour some of the salt water mixtures into a small bowl.

STEP 07

Dip your hands in the salt water mixture. take some of the sweet rice and roll into a small ball. dip the ball in the salt water mixture. then wrap the ball with a strip of banana leaf. Place it into a glass bowl. remember to use a glass bowl with a lid.

STEP 08

Repeat until you roll all of the sweet rice into balls. Sprinkle a little bit of salt water on top, remember to throw away the leftover salt water. after you are done, cover with plastic wrap. then place the lid over the bowl.

STEP 09

Put the bowl in the oven for 1-2 days, do not turn on or use your oven while the bowl is inside. After 1-2 days, take the bowl out of the oven and remove the lid. there should be a fermented smell and some water that has built up inside the bowl. remove the banana leaves.

STEP 10

You can store it in the fridge until you are ready to serve. when you are ready to serve, in a small saucepan add 2 cups water. add some sugar, using low heat wait for it to dissolve, and remove from heat.

STEP 11

Put some of the rice wine balls into a bowl. add in some of the water that was in the rice wine bowl. depends on how sweet you like it, pour in the sugar syrup water.

STEP 12

Eat with some mung bean sticky rice, xoi vo. put in some sticky rice into your bowl of rice wine balls, mix and enjoy.