Cơm rượu

Cơm rượu also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice. It is also offered on the fifth of May of the lunar calendar, the Vietnamese Mid-year festival.
To prepare cơm rượu, glutinous rice is cooked, mixed with yeast, and rolled into small balls. 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. The dish is eaten with a spoon.
In Northern Vietnam, a similar dessert is called xôi rượu.
Northern-style cơm rượu uses nếp cái hoa vàng or nếp than.
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.