How to Make Sweet + Strong Homemade Chang, Tibetan Rice Wine》 Losar Series

[@HimalayanDumplings]

Thank you for watching. I hope you found the video informative. If any questions or feedback, would love to read them in comments section below. Stay tuned for more Losar Series videos on recipes & Tibetan Losar customs. 💛 Kyikyi

[@notokay4566]

Loved the video. But I am facing one problem,I am not able to find Asian yeast powder,so if the product says wine making yeast,will that work too?

[@HimalayanDumplings]

@@notokay4566 So happy to hear you enjoyed the video. As for the yeast, my understanding is that using wine yeast will not produce the same results as the Asian yeast because they're made differently so they break the starches down differently. Look for "dry Asian yeast ball" on Amazon and ebay. I have seen them on Amazon before. They're usually round balls that I crush as shown in the video.

[@thetravelingtibetanfamily4120]

I made Chang last weekend and Changko tonight. It was my first time making it. Your videos are easy to follow. Eating Changko brought so many fond childhood Losar memories with my parents.

[@HimalayanDumplings]

I'm so happy to hear the first time was a success. Thank you for taking the time share your feedback. It makes me happy to hear that you find my recipe videos easy to follow 💛

[@placidyeti]

Tashi Delek Kyikyi. Thank you for posting this chang recipe. Do you have a video for tongba?

[@sksharma8369]

Very beautifully explained. Well done. Keep it up.

[@HimalayanDumplings]

@@sksharma8369 Thujeche (thank you) 💛

[@domayangkyi2642]

I have not made any Chang myself. I always asked one of my friends to make for me for Losar. Now I am learning to make Chang from my daughter Kyikyi’s recipe. Her ‘Chung is really sweet and yummy for Chung porridge that we must have for Losar/Tibetan New Year. Sounds strange, right? The mother learning how to make Tibetan traditional Chang from her daughter. Hope all the younger Tibetans will learn and enjoy it as well as in order to keep our culture alive.

[@HimalayanDumplings]

Aww thank you very much, mom 💛

[@MartinBuzora]

This is another incredible cultural culinary video Kyikyi! I love it so much. Please never stop! ❤️

[@HimalayanDumplings]

I'm so happy to hear that. And thank you for taking the time to share your kind feedback too 💛

[@yigaj.5785]

Love this Losar series and can’t wait for the next one! :))

[@HimalayanDumplings]

Very happy to hear that and thank you so much for taking the time to share your feedback 💛

[@DL-vb2en]

👍👍👍

[@HimalayanDumplings]

Thujeche 💛

[@SuperUsme]

Wow dd, will try❤️

[@HimalayanDumplings]

Would love for you, bhaini. If any questions, you know where to find me on insta 💛

[@NepalifamilyUK]

I love all yur recipes video. Keep posting more 🙏🏻

[@HimalayanDumplings]

Thank you so much for the love 💛

[@highway863]

Lovely lm gonna try it

[@tintininparis]

Really love ur channel coz it’s helpful n informative ! 🙏🙏🙏🙏🙏🙏 Bless u

[@HimalayanDumplings]

I am so happy to hear that and thank you so much for taking the time to leave your feedback. I appreciate it very much too 💛

[@Mcleodganjlhamo]

👍

[@HimalayanDumplings]

🙏💛

[@dawadolma4029]

Wow you are amazing 👍Nice receipe and explanation my favourite chango 👍💃😂

[@HimalayanDumplings]

Thank you so much 💛 And yes, my favorite too. I just made second batch today 🤭🤭

[@dawadolma4029]

Himalayan Dumplings i kno 😂😂😂👍👍👍even I made two batch one is not enough for me 🤭😂😂

[@HimalayanDumplings]

@@dawadolma4029 It's okay, you're practicing for Losar 🤭🤭

[@kunchoktenzin1390]

Nice....

[@HimalayanDumplings]

Thujeche 💛

[@tenzinkunchok7451]

Wow! Very descriptive & clear. I can’t wait to try making Chang for first time in my life! Thank you so much. Love from NYC

[@HimalayanDumplings]

You're welcome. I'm so happy to hear you're going to make Chang for the first time. And thank you for taking the time to leave your kind feedback. If any questions, please do not hesitate 💛

[@10zin58]

Tenzin Zenden - Did u tried? If yes,how was it? If it’s good,Sharing is caring. I live in NYC too.😛

[@tenzinkunchok7451]

@@HimalayanDumplings My first batch of chang came out very sweet and strong. I was thrilled with the result. Thank you so much for the great & easy recipe. Can’t wait to try more in the future.

[@tenzinkunchok7451]

@@10zin58 hah result was great success. Please give yourself a try & I am sure you will be proud or it won’t disappoint you! 😁

[@HimalayanDumplings]

@@tenzinkunchok7451 Thank you so much for taking the time to share your recipe feedback. And very well done for making Chang so well especially for a first timer 💛👏

[@thetravelingtibetanfamily4120]

Loving this Losar series. 👏🏼

[@HimalayanDumplings]

Thank you so much 💛

[@Gurimpo]

Losar is here again and this time I’m preparing in early as I was too late last year. Would you please let us know how many yeast balls we should use for 4 cups of rice? Thank you so much. I’ll always come back to your videos year after year 😊🙏🏻🌈🌸

[@dipengogoi2113]

Thanx for your vdo. Kindly let me know how to make the yeast for rice beer

[@jimmytopen2459]

Good work, 😍

[@HimalayanDumplings]

Thank you 💛

[@deep..1986]

Should we make it in winter or in any season

[@sangyaychodron3386]

@HimalayanDumplings before the second fermentation do u strain out the first liquid and only use rice with water or do u add water to both rice with chang?

[@CorvinTheSwasian]

Nice, what do you do with the rice leftovers? Also is there any danger of the Chang exploding in the glass container(like e.g. When making ginger beer you have to open it once a day otherwise pressure builds up from fermentation)?

[@HimalayanDumplings]

Thank you 💛I ate the rice leftovers. In our Tibetan culture we eat fermented rice in two forms; one in a warm porridge form called Changko (if interested see my "Chanko recipe" ), which is how I ate it 😋 As for bottling, I've been storing them in fridge, although I know traditionally it is also stored in room temperature and consumed at room temperature too. I guess, I don't put the lid on super tight and i usually finish it in a couple of weeks.

[@amira4121]

Hello, please subtitle in Persian❤

[@imtdol4822]

Can I use the normal yeast which we are making for baklep ??

[@sucharya7717]

Can you please tell me what kind of yeast should I use for chaang? I guess it must be different kind of dry yeast! Not the instant dry one which we use in baking. And can you please tell us from where can we get that yeast?? I mean is it available on Amazon or Flipkart?? 🙏🙏

[@HimalayanDumplings]

Correct, the yeast for baking won't work the same for fermenting Chang. You need the dry Asian yeast balls that are also available on Amazon US. If you live in India or Nepal, you will find it as Tibetan stores. Ask for "phab,' which is what we call this yeast in Tibetan.

[@shariftipu5849]

What is jasmin rice?

[@imtdol4822]

What kind of yeast was that ?

[@tseringdolma2200]

hi where can i buy the yeast ball or can i use any type of yeast we can find where we live?

[@HimalayanDumplings]

Not sure where you live but if you live in Ari, get the Asian yeast balls that is available at most Asian markets. I even found them on Amazon. If you're on Instagram, DM me @himalayandumplings and I will try to find you a picture for reference 💛

[@tinzatinza7589]

@@HimalayanDumplings I got the ball today, yes it was there in a chinese shop, thanks for your reply and I am trying to make the chang🙂

[@HimalayanDumplings]

@@tinzatinza7589 Happy to hear that. All the best 💛

[@nicknorman614]

Will it work with basmati rice

[@HimalayanDumplings]

It may work but I'm not sure you will have good results with any long grain rice. Starchy rices like Jasmine are perfect for making Chang. Hope that helps 💛

[@tenzinkaldan2007]

How to preserve chang for long time.

[@HimalayanDumplings]

The longest I've been able to preserve my chaang is about a month in the fridge using a jar with an airtight lid.

[@tenzinkaldan2007]

Ok..thank u..I didn't put in fridge n bubble start accumulating

[@Bzdm0]

@@tenzinkaldan2007 I never knew Chang expired lol I had once had a Chang fermenting for almost two years without refrigeration at my home and we still drank it but it was very strong.

[@user-ss3py4wy8b]

Is it contain alcohol

[@imtdol4822]

Wher I can find the yeast

[@HimalayanDumplings]

In US, most Asian markets or I have also seen them on Amazon.

[@imtdol4822]

How’s the package look like ?

[@HimalayanDumplings]

@@imtdol4822 it is usually clear plastic bag with red writing. If you want a screenshot, DM me on insta so I can find u a picture.

[@tinzatinza7589]

My rice din’t go like yours, your rice seemed much more cooked but mine is dry , my wine is going to ruin now? Did you add water while spreading the yeast with the rice… you dint mention it… that’s why my rice seemed dry and your it seemed wet