Cơm Rượu Trắng (fermented white glue / Vietnamese milk rice liqueur snack)

Cơm Rượu Trắng is a traditional South Vietnamese specialty that is mainly served for the Mid-Year Festival (Tết Đoan Ngọ). It consists of high-quality white glue ice that is steamed, shaped into small balls and then fermented controlled with traditional yeast. Through this natural maturing process, part of the rice is liquidated into a sweet-aromatic juice with a delicate, natural alcohol note. The rice balls retain a wonderfully juicy and melting texture.

Fixed and fermented (Ready-to-eat) – saves the sensitive, multi-day setting and tempering of the yeast ice at home.Balanced flavor harmony of intense sweetness and a fine, wine-like background note.Sweet, perfectly shaped adhesive balls in their own high-charomatic sud.

Nutritional values (per 100g)Fuel value: approximately 168 kcal / 712 kJFat: approximately 0.4 g of which saturated fats: approximately 0.1 g carbohydrates: approximately 37.0 g of which sugar: approximately 12.0 g (mostly naturally produced fruit/malte sugar)Protein: approximately 3.2 gSalt: approximately 0.25 g

Fresh product: Keep constantly cooled at 2 °C to 4 °C in the refrigerator. The cooling stops the fermentation process; at room temperature the product would become too acidic and strongly alcoholic. after opening consume within 2 to 3 days.Do not freeze, otherwise the structure of the rice grains will become mixed.

Traditional dessert: Classic pure and well-cooled as a refreshing snack.Bánh Bò Cơm Rượu: An indispensable yeast and flavor component for making the traditionally steamed Vietnamese wave cake.Modern dessert twist: Excellent as a top over vanilla ice or combined with sweet yogurt.

White glue, water, traditional Vietnamese rice yeast (Men Cơm Rượu), salt, sugar, preservative: potassium sorbat. Allergens: May contain traces of gluten and soybeans. After fermentation, the product naturally contains a low residual alcohol content (approximately 1-3% vol).

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