Charcoal Sticky Rice Wine: A Non-Bitter, Fragrant Recipe

Updated at: 17/06/2025

Charcoal sticky rice wine, a unique and subtly nuanced beverage, offers a captivating departure from traditional rice wines. Unlike many variations prone to bitterness, this recipe emphasizes a fragrant, smooth profile achieved through the careful incorporation of activated charcoal. The charcoal acts as a natural filter, gently removing impurities and enhancing the overall aroma of the fermented rice. Expect a delightful complexity that balances sweetness with a subtle smoky note, a testament to the power of simple ingredients expertly combined. This isn't your grandmother's rice wine; it's a refined, modern take on an ancient tradition.

The magic lies in the precise balance of ingredients and the methodical fermentation process. This recipe guides you step-by-step through each crucial stage, from preparing the charcoal-infused rice to monitoring the fermentation's progress. Ready to embark on this fascinating culinary adventure and create your own batch of exquisitely fragrant charcoal sticky rice wine? Let's begin!

Tools Needed

  • Basin
  • Tray
  • Steamer
  • Clay pot
  • Cloth

Ingredients

  • Charcoal sticky rice: 700g
  • Glutinous rice: 300g
  • Sweet yeast (rice wine yeast): 20g
  • Salt: 0.5 tablespoon
  • Water: 0.5 liter + enough to cover rice initially
  • Banana leaves

Step-by-Step Instructions

Step 1. Prepare and Steam the Rice

  • Combine charcoal sticky rice and glutinous rice in a basin. Add salt and enough water to cover the rice completely. Mix well and cover with a tray to soak overnight (6-8 hours).
  • The next day, rinse the soaked rice thoroughly to remove any sourness.
  • Steam the rice in a steamer for 20 minutes, creating holes in the rice to allow even cooking. Stir once after 20 minutes.
  • Add 0.5 liter of water evenly over the steamed rice, stirring well to ensure the water is absorbed. This helps prevent the rice from being hard and sticky.
Combine charcoal sticky rice and glutinous rice in a basin. Add salt and enough water to cover the rice completely. Mix well and cover with a tray to soak overnight (6-8 hours).The next day, rinse the soaked rice thoroughly to remove any sourness.Steam the rice in a steamer for 20 minutes, creating holes in the rice to allow even cooking. Stir once after 20 minutes.Add 0.5 liter of water evenly over the steamed rice, stirring well to ensure the water is absorbed. This helps prevent the rice from being hard and sticky.
Prepare and Steam the Rice
  • Steam the rice again for another 40 minutes. Ensure the water is boiling and the heat is high for even cooking.
  • Spread the cooked sticky rice thinly on a banana leaf-lined tray to cool.
Steam the rice again for another 40 minutes. Ensure the water is boiling and the heat is high for even cooking.Spread the cooked sticky rice thinly on a banana leaf-lined tray to cool.
Prepare and Steam the Rice

Step 2. Inoculate with Yeast and Salt Water

  • Prepare a salt water solution (1.5 teaspoons of salt in warm water).
  • Once the rice is warm (not hot!), sprinkle the sweet yeast evenly over the rice, mixing gently. Avoid sprinkling yeast on hot rice, as it will kill the yeast.
  • Add another layer of the salt water solution to the top of the yeast and rice mixture.
Prepare a salt water solution (1.5 teaspoons of salt in warm water).Once the rice is warm (not hot!), sprinkle the sweet yeast evenly over the rice, mixing gently. Avoid sprinkling yeast on hot rice, as it will kill the yeast.Add another layer of the salt water solution to the top of the yeast and rice mixture.
Inoculate with Yeast and Salt Water

Step 3. Fermentation and Shaping

  • Roll the sticky rice into balls, ensuring cleanliness to prevent infection. Sprinkle with the salt water mixture.
  • Place the rolled rice balls into a clay pot, sprinkle with additional salt water, and cover with banana leaves and a cloth. Keep the pot in a dark, cool place for 2-3 days (or until fermented).
Roll the sticky rice into balls, ensuring cleanliness to prevent infection. Sprinkle with the salt water mixture.Place the rolled rice balls into a clay pot, sprinkle with additional salt water, and cover with banana leaves and a cloth. Keep the pot in a dark, cool place for 2-3 days (or until fermented).
Fermentation and Shaping

Step 4. Enjoy Your Wine

  • After fermentation (2-3 days), the rice wine should be clear, fragrant, and non-bitter.
After fermentation (2-3 days), the rice wine should be clear, fragrant, and non-bitter.
Enjoy Your Wine

Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe

Tips

  • Ensure the sticky rice has enough water before cooking to prevent it from becoming hard after making rice wine.
  • Salt helps prevent the sticky rice from turning sour during soaking.
  • Make holes in the steamed rice to ensure even cooking.
  • Do not sprinkle yeast on hot rice; it will kill the yeast. Sprinkle when the rice is warm.
  • Keep the fermenting rice wine away from light to prevent bitterness.

Nutrition

  • N/A

FAQs

1. Why use charcoal in sticky rice wine?

Activated charcoal acts as a natural filter, removing impurities and enhancing the aroma, resulting in a smoother, less bitter wine with a subtle smoky flavor.

2. How long does the fermentation process take?

The fermentation time varies depending on temperature and ambient conditions, but generally takes several weeks. You'll need to monitor it closely for signs of readiness.

3. Can I use any type of rice?

While glutinous (sticky) rice is ideal for its texture and starch content, experimenting with other types might alter the final flavor and texture. Start with sticky rice for the best results.


Making charcoal sticky rice wine is a rewarding journey, blending tradition with innovation. The subtle smoky notes and smooth, fragrant finish make this a unique addition to any beverage collection. Enjoy the fruits of your labor—a truly special and memorable homemade wine.