My aunt makes lovely "ang chao" its sweet and tangy. I have been very fortunate as she give me each time i give birth. It has always been something that i look forward to ..... cooking it with ginger and chicken. In fact i have alway had it in my normal cooking too.
This "ang chao" seems to have a mystery on its own. According to my auntie, you cannot make it when you are menstruating, cannot tell people that you are making it and you need to follow each step closely ......
I took the plunge to make after asking my aunt and looked for some references online too
Here's the ingredient:
glutinous rice 600g
red yeast 30g
wine cake 1 pc
Glass container washed and sterilised with hot water
Method
1. Cook glutinous rice in a rice cooker (water quantity should be the same as normal cooking], cooled thoroghly
2. Put the red yeast and wine cake under the sun for few hours, allow it to cool thoroughly
3. Pound/grind red yeast and wine cake into powder
4. Put all ingredients in layers in the folowing order - glutinous rice, red yeast, wine cake
5. Stir after 3 days using a chopstick
Btw, i was told that if you cooked your glutinous rice with more water, there will be more alcohol. If you prefer your ang chao to be sweeter, cook it with lesser water then. ANyway, for mine, i cooked with too much water till it stick all over, will give a verdict at the end of fermentation
It took me 2 whole days before i assemble the whole thing. Leave the container in a cool and dry place to ferment.
The whole mixture should be ready by 3-4 wks