View of a baking pan with six Fermented Rice Egg Tarts.

Fermented Rice Egg Tarts

Don’t be afraid of fermentation! Give it a chance and switch up your breakfast routine with these Fermented Rice Egg Tarts (Jiuniang Egg Tarts). This recipe stars U.S.-grown white long grain and sweet rice and comes to us from our friend Maria of @lets.go.coconuts.

  • Servings
    6
  • Serving Size
    1 Tart

Ingredients

Sweet Fermented Rice

  • 250g sticky rice (whole grain steel cut oats also work)
  • 250g white rice  
  • 400g warm water
  • 3g wine fermenting yeast (“jiuqu”)

Egg Tarts

  • 6 egg tart pastries 

Egg tart mixture

  • 1 egg
  • 8g sugar 
  • 30g milk
  • ⅓ cup sweet crème creamer

Toppings

  • Fermented sweet rice 
  • Mini sticky rice balls (use glutinous rice flour) 
  • Dried chrysanthemum

Directions

Sweet Fermented Rice

  • Soak sticky rice in water overnight. 
  • Pressure cook the rice and let cool. 
  • Dissolve yeast in warm water and then add it to the rice bit by bit while stirring. 
  • Make a small hole in the middle of the rice mixture and tightly cover bowl.
  • Place bowl somewhere warm and let the fermentation magic happen (around 24hrs in warm weather). 
  • Taste test rice! It should taste like rice wine if properly fermented.
  • Drain excess liquid.

Egg Tarts

  • Bake egg tarts at 400 degrees for around 20 minutes. 
  • Let tarts cool and add toppings.