Sweet glutinous rice mash

Sweet glutinous rice mash

　　　　Making sweet mash has a long history and is very popular locally. The method involves cooking glutinous rice into rice, then adding wine leaven, sealing it in a relatively airtight container, and if it’s winter, maintaining a certain temperature. After fermenting for 36–48 hours, it’s ready. This sweet mash has a rich and sweet flavor and is suitable for general consumption. Cooking it with a small amount of brown sugar and eggs makes it even more beneficial to health. Local women in both urban and rural areas never miss sweet mash during their postpartum confinement period. Most prepare it a month in advance, soaking it together with a small amount of rice wine, and eat several big bowls daily to nourish the body and invigorate blood circulation. When hosting a full moon celebration or birthday party, a bowl of sweet mash is served to guests as soon as they arrive before any other food is prepared. Historically, the sweet mash produced in Wushi, Zhanjiang City, was the most famous. Today, it is sold at all farmers’ markets, priced at 3–5 yuan per kilogram.

　　( Zhanjiang )

　　Residents of the Leizhou Peninsula have a long history of making sweet mash, which is very popular locally. The method involves cooking glutinous rice into rice, then adding wine leaven, sealing it in a relatively airtight container, and if it’s winter, maintaining a certain temperature. After fermenting for 36–48 hours, it’s ready. This sweet mash has a rich and sweet flavor and is suitable for general consumption. Cooking it with a small amount of brown sugar and eggs makes it even more beneficial to health.