Jiu Niang: Naturally Sweet Fermented Rice

Exploring fermented rice dessert, sometimes called sweet rice wine

Jiu Niang in Chengdu

Jiu niang, also known as sweet fermented rice, is a traditional Chinese dessert that has been enjoyed for centuries. Made by fermenting glutinous rice with jiuqu, a fermentation starter containing yeast and molds, it transforms into a soft, sweet, and mildly alcoholic meal. The fermentation process creates a delicate effervescence and a unique flavor, blending tradition with the magic of microbial activity.

Why Use Glutinous Rice?

Glutinous rice, also known as sticky rice, is the ideal choice for making jiu niang because of its high starch content and distinctive texture. During fermentation, the molds in the jiuqu break down the rice’s starches into simple sugars, providing the yeast with the fuel to produce alcohol and CO2. The high starch content of glutinous rice ensures an abundance of sugars, leading to the characteristic sweetness of jiu niang.

Steaming the rice is crucial to achieve the correct texture. Properly steamed glutinous rice should be soft and tender but not mushy or overly clumpy. It should retain individual grains while being sticky enough to hold together lightly when pressed. If the rice is too wet or compacted too tightly, it can create an environment unfavorable for even fermentation, potentially leading to spoilage.

Fermentation Process

Jiuqu is a complex fermentation starter containing:

• Molds (e.g., Aspergillus or Rhizopus): Break down starches into simple sugars through enzymatic activity.

• Yeasts (e.g., Saccharomyces spp.): Ferment sugars into alcohol and CO2, adding mild effervescence.

• Lactic acid bacteria (LAB): Contribute mild acidity, enhancing flavor and preventing harmful bacteria from thriving.

These microorganisms work symbiotically throughout fermentation. The molds create sugars, the yeasts feed on sugars and convert them into alcohol, and Lactic acid bacteria converts some other sugars into lactic acid, providing a tangy depth while inhibiting spoilage organisms.

Jiuqu, also simply known as qu, or distillers yeast. May also be sold in powdered form.

Measures to Ensure Successful Fermentation

To give these microorganisms a competitive edge:

1. Clean Equipment: Sterilize all utensils, jars, and surfaces to minimize contamination.

2. Control Temperature: Ferment at a consistent 30–32°C (86–89.6°F) to favor the growth of desirable microbes.

3. Proper Rice Texture: Ensure the rice is not too wet or clumpy, as excessive moisture can promote harmful bacteria.

4. Loosely Covered Lid: Allow gas exchange to prevent anaerobic conditions, which can encourage spoilage organisms.