Self made fermented sticky rice & rice wine from scratch , which is used in many Chinese traditional desserts. The rice wine is sweet and full of flavour, which is a nature additive for many Chinese pastries. The rice can later cook with eggs and sticky rice balls.
When I’m making something so basic from scratch, you are probably going to expect a series of delicious dishes made with or from it. It’s the beginning of many authentic Szechuan street food/ local snacks.
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Fusion Food Blog is a food & travel vlog channel. You will find many Chinese cuisines especially Sichuan recipes, German food cooking videos, dessert baking tutorials as well as travel vlogs on local restaurants and Vegan Mukbang live stream on every Monday.
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500g sticky rice/ sweet rice
4g rice leaven
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