It is a success! I am so happy. A very time consuming process to be sure, but it turned out really well. I didn't really do anything to it after I wrapped it in the blanket, and checked it at four days, then placed in microwave for the fifth day. I'm pretty surprised at how sweet it is with a hint of alcohol aftertaste. I might try to not add the flour next time so it won't be so sweet.
So official recipe that has now been tested, once (need to know temperature range as well, to be figured out later):
Ingredients:
3 cups of sweet rice
2 yeast balls
1 tbs of all-purpose flour
1 cup of water
Note: During this entire process, keep in mind sanitation. It is a fermentation process which means that other things can grow as well.
Phase 1:
1. Soak rice overnight in water.
2. Steam the rice for about 20-30 mins. Place rice in steamer after water comes to boil. The rice is done when cooked through, translucent, but are still individual grains. (Rice cooker cooked rice may end up mushy.)
3. Let cool completely, ~ 2 hours.
4. Rinse in cold water till not sticky. Try to keep intact.
5. While rice is draining, ground up the yeast ball to fine powder. Mix with flour.
*Before mixing everything together, have the water, container for fermentation, and yeast ready.
7. Mix rice and yeast with hands till thoroughly mixed. Again, keep rice intact.
8. Put the mixed rice in the container for fermentation. Pat the rice down tight and make a well 2-3 in wide in the middle.
9. Pour water in mixing bowl and rinse the sides and hands. Keep patting the rice down tight.
10. When done, pour the water into the well and loosely close the lid.
Phase 2:
1. Put the container in a relatively warm spot, wrapped in a blanket. Do NOT open for the next 72 hours to get the fermentation process started.
2. May check one the 4th day. Then move the bowl to a microwave.
3. End of fifth day, DONE! Put in fridge...after tasting.
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