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Village rice-wine starters in Myanmar's hill states are small cakes of ground rice. In a Kayah account the rice is ground, sun-dried, rolled into balls coated with rice husk, then threaded on bamboo and hung above the kitchen fire for about a week. A Chin household method seeds new cakes with part of an old one.
A short entry: the sources we found record only what is said here about Myanmar rice-wine starter balls itself.
Short entryStarters and koji7 days
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
ground rice
Starter
back-slop in the Chin method (part of an older cake is pounded in); not stated in the Kayah account
Total time across the recorded steps: 7 days
Start
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What changes:Rice is ground and sun-dried
Step 1 of 3
Grind rice and sun-dry
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Output: rice powder.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Village rice-wine starters in Myanmar's hill states are small cakes of ground rice. In a Kayah account the rice is ground, sun-dried, rolled into balls coated with rice husk, then threaded on bamboo and hung above the kitchen fire for about a week. A Chin household method seeds new cakes with part of an old one. Made in 3 steps over 7 days. The longest step, dry, pierce and thread on bamboo strips, and hang above the stove, takes 7 days (Kite Tales (Myanmar)).
Chin household starter (Mwim, Mindat)Part of an older cake is pounded into sticky rice with herbs and spices; the creamy brown mix is formed into cakes, sprinkled with more old yeast, covered with banana leaves for 2 nights and dried until white. Families keep their own strains, and men may not touch the yeast.