Fermented glutinous rice
Local name
Glutinous rice: Oryza glutinosa (Khao-nieo). Look-paeng (mould and yeast ball).
Fish normally used:
Fermentation: 3 days.
Storage life: 4-6 days at room temperature, 1 month at 5?C.
Production: In home industry.
Properties: Semi solid, juicy, white colour with sweet taste and slightly alcoholic.
Rhizopus sp., Endomycopsis sp., Mucor sp., Hansenula sp., Chlamydomucor sp., Saccharomyces sp., Aspergillus sp.
Soak the glutinous rice in water overnight then steam. Wash off the sticky material and let the water drain off. Grind Look-paeng and mix into the rice.
Wrap small portions in banana leaves. Leave at room temperature (about 25-35?C) to ferment for 2-3 days, or until juicy.
1. Eat as a dessert
2. Prolong fermentation to 10 days to make rice wine.
3. Prolong fermentation to 17 days to make vinegar.