Laozao (fermented sticky rice)

Rinse 500 g sticky rice until the water runs clear; soak 3 to 4 hours in summer, overnight in winter.

Drain, spread on a cloth in a bamboo steamer and poke holes in the rice so the steam comes through.

Steam 45 minutes; every 15 minutes check the water in the wok and pour some water over the rice so it steams evenly.

Uncover and flip occasionally to cool the rice to 35C.

Mix 2 g rice leaven powder into 150 g drinking water and mix it well through the rice.

Press the rice down gently and make a hole in the middle as an observation window.

Cover with saran wrap and ferment at 30C for 36 hours.

It is done when liquid appears in the hole; refrigerate to stop fermentation. Keeps about a week.