Noun
A traditional food of China, used as a dish itself, or components of other dishes, and a folk remedy; composed of glutinous rice that has been lightly fermented with distillers yeast (酒麴/酒曲／酒曲/酒曲), resulting in a slightly alcoholic product. In some regions of China, it is a breakfast food, or desert, or serves as a base for a soup, porridge, pudding; or as an ingredient.
Synonyms: jiuniang, Chinese fermented sweet rice, Chinese sweet fermented rice, Chinese fermented rice
A traditional desert of Thailand, composed of a lightly fermented glutinous rice.
Synonyms: pang khao mahk, khao mahk, Thai fermented sweet rice, Thai sweet fermented rice, Thai fermented rice
A traditional pudding of Vietnam, composed of a lightly fermented glutinous rice
Synonyms: com ruou, Vietnamese fermented glutinous rice, Vietnamese fermented sticky rice, Vietnamese fermented sweet rice