Fermented Rice Egg Tarts

Soak sticky rice in water overnight.

Pressure cook the rice and let cool.

Dissolve yeast in warm water and then add it to the rice bit by bit while stirring.

Make a small hole in the middle of the rice mixture and tightly cover bowl.

Place bowl somewhere warm and let the fermentation magic happen (around 24hrs in warm weather).

Taste test rice! It should taste like rice wine if properly fermented.

Drain excess liquid.

Bake egg tarts at 200°C for around 20 minutes.

Let tarts cool and add toppings.

Enjoy!