Sikkim Chyangkha Millet Chang Limbu Fermented Cool Drink

Ingredients

• 2 cups cooked finger millet or barley — cooled completely
• 1 tsp marcha (Limbu yeast cake; substitute: 1/4 tsp active dry yeast mixed with 1 tbsp flour)
• 4 cups cool boiled water
• 1 tbsp rice flour (for traditional method)

Method

1. Cook finger millet or barley: boil in 4 cups water for 12 to 15 minutes until cooked but still firm.
2. Spread on a tray and cool completely to room temperature.
3. Activate yeast: crumble marcha finely and mix with 2 tbsp of the cooled grain.
4. Or mix active dry yeast with flour and 2 tbsp warm water. Leave 15 minutes.
5. In a clean jar or clay pot combine the cooled cooked grain with the activated yeast.
6. Add 4 cups cool boiled water. Stir gently.
7. Cover with a clean cloth. Ferment at room temperature for 1 to 2 days until pleasantly sour and slightly alcoholic.
8. Strain for a clear drink or serve strained through a sieve.
9. Serve at room temperature — unlike tongba this version is not served hot.