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Cơm rượu (Vietnamese pronunciation:[kəːmʐɨə̌ˀw]) also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice.[1] It is also offered on the fifth of May of the lunar calendar, the Vietnamese Mid-year festival.[2][3]
To prepare cơm rượu, glutinous rice is cooked, mixed with yeast, and rolled into small balls.[2] The balls are served in a slightly alcoholic milky, white liquid which is essentially a form of rice wine, and which also contains small amounts of sugar and salt.[1] The dish is eaten with a spoon.
In Northern Vietnam, a similar dessert (which is thicker, with no liquid, and not made into balls) is called xôi rượu.
Northern-style cơm rượu uses nếp cái hoa vàng or nếp than.[1]
Cơm rượu in the central region is made with nếp ngỗng, and is cut into thick squares, and fermented in layers of banana leaves. This variation is also the strongest.[1]
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