Yes you can but it might not be the same taste. Glutinous makes it sweeter. But you need the yeast rice wine. That you cannot change. Do not use bread yeast...it will turn moldy.
Producer, you are so blessed, first time and you got it right. I have been watching glutinous rice wine recipes, majority in Mandarin and i don't understand. You are one of the rare ones has English sub. I am trying out for the second time. Hope i don't need to try many times. This wine reminds me and in memory of my mother who drank it to give ger strenght to slough for a livelihood to raise up 6 kids alone.
Donggongon Market. Sells for RM3 a piece. Do not know if the price has increased now. Fermentation is up to you. Some people keep only for 2 weeks. Some up to 100 days. The smell and taste changes depending on the length. Mistake can happen for example the yeast is not working and turn your tapai into vinegar. It will taste sour. Good luck!
Thank you for sharing this simple tutorial video on how to make 酒麴 using the 上海酒餅丸 with glutinous rice as your substrate. As you already mentioned in your description above and I quote "This wine yeast ball is not replaceable by regular yeast, the taste is very different.", yet the title of your video clearly indicates the word of "(Tapai)". To some extent, some people living in some other regions who only use "Tapai" starter may think this is their regular yeast. As such, this tells me the 上海酒餅丸 and "Tapai" starters are interchangeable, i.e. they are the same. TBH, I was hoping so. However, the lady in this video (th-cam.com/video/IXtJHPz99HY/w-d-xo.html) begs the difference. AFAICU, the lady in her video clearly mentioned / showed the process of fermenting "Tapai Singkong" with 上海酒餅丸 is considerably faster and the end product is juicier. This tells me there is probably some differences in composition of fungi / bacteries between the two starters.
Thank you for sharing your detailed information. What I meant by regular yeast is those bread yeast. I tried once and it turned moldy. Maybe I am just unlucky. You can give it a try. Let me know if it is successful for you. :D
@@ChopChopRecipes I'm glad you clarified that you just used regular bread yeast. If you use any regular yeast, I don't suppose the end result has the same flavors as the result made from "Tapai" starter. Regardless, if it is close enough and satisfies your need, then you ought to make this clear in your video (like the lady in the video I mentioned in my previous post where she clearly says so). This way, anyone who watches your video won't be misled. Now, I have another question w.r.t. your response vs. the title of your video. Your comment indicates that you tried once unsuccessful and turned moldy. In this case, this was NOT your "First Time At Making Sweet Glutinous Rice Wine" as you have claimed in your title of this video! Perhaps, you ought to change the subject of your video like this "First Time SUCCESSFULLY At Making Sweet Glutinous Rice Wine (Tapai) At Home" Cheers
@@ChopChopRecipes You cannot just use yeast. The product you buy in these yeast balls have both a mold AND a yeast. Yeast only eats sugar. The mold turns the starch in rice to sugar. This process is called malting and it's essential in all alcohol production. Western alcohol with wheat for example involves heating the wheat to activate the enzymes and start the malting process. As far as I can tell different regions do have different cultures.
(1) Did you soak the rice before cooking? (2) How much water did you use for cooking1kg of glutinous rice? (3) What is the weight of the yeast ball that you use? Thanks.
1st time to make it.. 5 days fermentation Wow its good! 👍 👍👍
Wow! Congratulation on your success!
Can we do this with the semenanjung version of tapai? (the eaten version) by letting it sit longer and ferment?
Thats an interesting idea. I have never tried that before. I have tried it with normal bread yeast and it turned out moldy. 😅
Thanks you so much for your recipe 🙏👌🤩👍🍷
Most welcome 😊
To good Respie for 🍚 vine
Thank you so much
When was the yeast added?
After cooked rice has cooled down and before you put into the container for fermentation. Good Luck! 🤗
@@ChopChopRecipes thank youuuuu 🤗
@@farmgirl8310 Welcome 🤗. You can make it into a tasty Rice Wine Soup with carrots too. Check out this 📷 th-cam.com/video/ElrqYdFIWxw/w-d-xo.html
Hai,, 1 Question.. Why must steam the rice wine?
Hi Jane. For our own personal hygiene reasons. Alcohol do not kill all bacteria and you need a high concentration to kill most of them.
Best music....✌✌✌💐💐🍷🍸🍹💖🙏🏆👍
Original 😅
@@ChopChopRecipes j
Can I use normal rice for this? Will it taste the same?
Yes you can but it might not be the same taste. Glutinous makes it sweeter. But you need the yeast rice wine. That you cannot change. Do not use bread yeast...it will turn moldy.
@@ChopChopRecipes Thank you for the advise 😉
Producer, you are so blessed, first time and you got it right. I have been watching glutinous rice wine recipes, majority in Mandarin and i don't understand. You are one of the rare ones has English sub. I am trying out for the second time. Hope i don't need to try many times. This wine reminds me and in memory of my mother who drank it to give ger strenght to slough for a livelihood to raise up 6 kids alone.
Thank you for your kind words. 💜
If you are doing it the Chinese way, you only need to ferment for literally one to two days. The idea is that you eat the rice alongside the wine.
@@dwong98 Thank you for the tips! :D
Is it ok to use regular active yeast?
No. Cannot. We tried. It turned moldy
I tried after 2 weeks is turn orange, is it fail?
Taste it. If not sour then it should be ok. If sour it has become vinegar. Can still use but as vinegar.
Where do you buy the yeast in area kota kinabalu?
And the tapai can put how long?
Donggongon Market. Sells for RM3 a piece. Do not know if the price has increased now. Fermentation is up to you. Some people keep only for 2 weeks. Some up to 100 days. The smell and taste changes depending on the length.
Mistake can happen for example the yeast is not working and turn your tapai into vinegar. It will taste sour.
Good luck!
@@ChopChopRecipes thanks sirr🤗
@@ChopChopRecipes Sir I’ve bought one tapi it’s manis pahit is it okay with it?
How long do you need to steam
Not long...or else the alcohol may evaporated...70c for 10-20 mins
@@ChopChopRecipes Thank you so much. Love your video of home make wine.
Thank you for your kind words!
Good one sir 😋👌🙏
Thank you bro
A good recipe. Must try this. :)
Hope you enjoy
Hi, how long do you steam it?
Not long. Just 5 to 10 minutes.
Hi may I ask if you just let the lid loosely open the whole process?
Lid must be loose so the yeast can breathe 😅
Good luck!!!
@@ChopChopRecipes thank you. Love your youtube channel and the home made foods. Cheers for more content like this 🥂🥂🥂
I do not have yeast rice, and I cannot buy it. Do you have a way to make it or an alternative to it?
Oh no.🤔 You can't do it without rice yeast. I tried normal bread yeast and it turn mouldy.
Thank you for sharing this simple tutorial video on how to make 酒麴 using the 上海酒餅丸 with glutinous rice as your substrate.
As you already mentioned in your description above and I quote "This wine yeast ball is not replaceable by regular yeast, the taste is very different.", yet the title of your video clearly indicates the word of "(Tapai)". To some extent, some people living in some other regions who only use "Tapai" starter may think this is their regular yeast. As such, this tells me the 上海酒餅丸 and "Tapai" starters are interchangeable, i.e. they are the same. TBH, I was hoping so. However, the lady in this video (th-cam.com/video/IXtJHPz99HY/w-d-xo.html) begs the difference. AFAICU, the lady in her video clearly mentioned / showed the process of fermenting "Tapai Singkong" with 上海酒餅丸 is considerably faster and the end product is juicier. This tells me there is probably some differences in composition of fungi / bacteries between the two starters.
Thank you for sharing your detailed information. What I meant by regular yeast is those bread yeast. I tried once and it turned moldy. Maybe I am just unlucky. You can give it a try. Let me know if it is successful for you. :D
@@ChopChopRecipes I'm glad you clarified that you just used regular bread yeast. If you use any regular yeast, I don't suppose the end result has the same flavors as the result made from "Tapai" starter. Regardless, if it is close enough and satisfies your need, then you ought to make this clear in your video (like the lady in the video I mentioned in my previous post where she clearly says so). This way, anyone who watches your video won't be misled.
Now, I have another question w.r.t. your response vs. the title of your video. Your comment indicates that you tried once unsuccessful and turned moldy. In this case, this was NOT your "First Time At Making Sweet Glutinous Rice Wine" as you have claimed in your title of this video! Perhaps, you ought to change the subject of your video like this "First Time SUCCESSFULLY At Making Sweet Glutinous Rice Wine (Tapai) At Home" Cheers
@@ChopChopRecipes You cannot just use yeast. The product you buy in these yeast balls have both a mold AND a yeast. Yeast only eats sugar. The mold turns the starch in rice to sugar. This process is called malting and it's essential in all alcohol production. Western alcohol with wheat for example involves heating the wheat to activate the enzymes and start the malting process. As far as I can tell different regions do have different cultures.
@@grilledflatbread4692 Thank you for that information 🤗
What was the alcohol content??
Roughly.
Ohhhhhh have not tested the alcohol content yet. Need to buy the alcohol thermometer first. 😅
(1) Did you soak the rice before cooking?
(2) How much water did you use for cooking1kg of glutinous rice?
(3) What is the weight of the yeast ball that you use?
Thanks.
Question 1. No
Question 2. Same like cooking normal rice. More water is ok.
Question 3. 50g
👍 Thank you
@@karenm9748 Good Luck!
You are so handsome!! Thank u for lovely video I will follow you now. Please post more videos
You are so kind