Chinese Red Cooking Wine Recipe

10.8 kg Glutinous rice
1.35 - 1.8 kg Red yeast
9-10 pieces White yeast

1. Cooked the glutinous rice in rice cookers before letting it cool off (this would take a couple of hours to cook and to cool off)

2. Smash the white yeast to powdery form and mix with the read yeast.

3. Mix the glutinous rice with the mix yeasts in batches and place it in a crock (tempayan in Malay)

4. Sprinkle some yeast on top of the mixture in the crock after halfway before continuing until all the mixture are in the crock.

5. Sprinkle another layer of yeasts before the crock was closed up and left fermented for 60 days.

6. Stir every week for the first 3 weeks.

7. Do not talk while mixing because the saliva would contaminate the mixture.

8. Make around 15 bottles. Make sure all the bottles being sterilized by boiling them in water.