Its exactly 1 month since I started making Ang chao. I am very excited, in fact i had prepared my wine bottle quite a while back by rinising it with hot water and air dry.
I took out the ang chao and seaprate the wine with the residue as show below:
My ang chao taste a little sourish .... according to my auntie, its because i had cooked my glutinous rice with too much water that's why.
Other than that the residue does smell very fragrant and the texture was so much more finer than my auntie's ... where u can see many glutinous grains.
I shall cook the residue with chicken and try .....