Drinks
Bangchang
Ingredients
- - 1 kg Cooked millet or rice (about 5 cups)
- - 1 piece Traditional yeast starter (phab) (available from Bhutanese or Himalayan grocers)
- - 1.5 l Warm water (6 cups)
Method
- Spread the cooked millet or rice out to cool to room temperature.
- Crumble the yeast starter over the grain and mix well.
- Transfer to a fermentation vessel and cover with cloth. Leave in a warm place for 2–3 days until fragrant
- Add the warm water to the fermented grain and stir well.
- Let sit for a further 2–3 hours to allow the flavours to infuse the water.
- Strain out the grain, reserving the liquid.
- Serve the strained liquid at room temperature or slightly warmed.
Introduction: Bangchang is a lightly fermented, low-alcohol millet or rice beer, milder than distilled Ara and traditionally enjoyed at everyday social gatherings rather than formal ceremonies.
Cultural Background: Bangchang is a lightly fermented, low-alcohol millet or rice beer, milder than distilled Ara and traditionally enjoyed at everyday social gatherings rather than formal ceremonies. It has long been a rural household brew, made in large batches and shared generously among family and neighbours.
Tips: Taste the fermented grain before adding water; it should smell sweet and slightly sour, not off or musty. The strained grain solids can be reused for a second, lighter brewing round.
Variations: Serve chilled in warmer months for a more refreshing drink. Use a mix of millet and rice for a rounder flavour.
Vegetarian/Vegan: Naturally vegan.
Storage: Store in a sealed container in the refrigerator for up to 3 days; flavour continues to develop.
Reheating: Warm gently in a small pot if a warm serving is preferred; do not boil.
FAQs:
Q: How alcoholic is Bangchang?
A: It is much milder than distilled Ara, closer in strength to a light beer.
Q: Can children drink Bangchang?
A: No, it contains alcohol from fermentation and is not suitable for children.