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Fermented Rice Egg Tarts

Don’t be afraid of fermentation! Give it a chance and switch up your breakfast routine with these Fermented Rice Egg Tarts (Jiuniang Egg Tarts).

Recipe courtesy of Maria @lets.go.coconuts

Featuring USA Rice

Ingredients

Sweet Fermented Rice

250gsticky rice (whole grain steel cut oats also work)
250gwhite rice
400gwarm water
3gwine fermenting yeast (“jiuqu”)

Egg Tarts

6egg tart pastries

Egg tart mixture

1egg
8gsugar
30gmilk
80mlsweet crème creamer

Toppings

Fermented sweet rice
Mini sticky rice balls (use glutinous rice flour)
Dried chrysanthemum

Sweet Fermented Rice

  1. Soak sticky rice in water overnight.

  2. Pressure cook the rice and let cool.

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

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

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

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

  7. Drain excess liquid.

Egg Tarts

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

  2. Let tarts cool and add toppings.

  3. Enjoy!

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