Fermenting Glutinous Rice and Making Fermented Candies (Madu Mongso)

Steemit is down again? Are you kidding me??? Hold up! Don't get pissy yet! The rumour is, something big is coming to the technology behind steemit. Read it on Twitter, Zapple - The Steempowered Twitter

So you know, big emerging things are happening, shit happens sometimes 😂 Be patient, cross fingers, and hopefully we would get the great benefits out of it!

Meanwhile, when steemit is up ATM, Imma share you this following steps how I made Fermented Rice Candies They are Indonesian origin and are called Madu Mongso

All things fermented are most of the times good for your gut health. Indonesians ferment many kinds of food from soy beans (tempeh), cassava (tape singkong, read my blog here), rice (tape nasi), and glutinous rice (tape ketan)

All of these Indonesian fermented foods can be used as daily meals, savory snacks, sweet desserts and/or turn into wonderful cakes.

Isn't that awesome? 😉

I will try to blog recipes using those fermented foods I mentioned above. But for now, let's see how I made these candies

First we have to ferment the glutinous rice first. The most common used is black glutinous rice. Not black rice though, you want the glutinous rice.

• 1 kg black glutinous rice
• Enough water
• 1 yeast (especially for fermenting rice/cassava/wine), grind to powder

• 400 ml hot boiling water

Wash clean BG rice, then soak for 12 H in cold water.

Next day, rinse again, then steam for 40 minutes

Pour with hot boiling water all over BG rice and continue steaming for another 20 minutes

Lay steamed BG rice on flat plate/baking sheet, to cool to room temperature

Once cooled, sprinkle with yeast, stir to coat completely

Spoon BG rice into Tupperware, close lid and wrap container with clean cloth. Place container in warm dark area of the house (if you have a cupboard above your fridge, that's the best place). Let stand for 48 H at least

When it's ready, it's fragrant, sweet, a little watery. Yum!

You can eat as is or turn it into the following candies 😉

Madu Mongso

• 950 g fermented glutinous black rice (tape ketan hitam)

• 1 can thick coconut milk (400ml)

• 200 g coconut palm sugar (or you can use brown sugar or of course gula merah) - less or more depending what you like

• Salt, about 1/4 tsp

• If you have screwpine leaf, use it, otherwise it's fine without

• Bring to boil coconut milk with sugar and salt, until dissolved

• Lower heat to low-medium, stir in fermented rice

• Cook until milk totally gone, stir occasionally. Once milk is soaked up and mixture drying, turn heat to super low and keep stirring until super thick/dry. Take off from heat and let cool to room temperature.

• Wrap per 1 tbsp of mixture in cling wrap, shape into candy log, and your madumongso is ready to go :)

• Best served after chilled in the fridge for 3 H at least

Thanks for looking!