• 1 kilos Millet
  • 1/2 cup Khesung(source of molds, bacteria and yeast)


  1. Cook the whole millet grains.
  2. Cool down the cooked millet grains.
  3. Put the cooled millet grains on a woven bamboo basket.
  4. Cover it with warm clothes or leaves, and leave it for 1-2 days according to temperature.
  5. The grains turn a little sweet, pack it tightly into earthenware pot or aluminium jar.
  6. After 7-15 days the fermentation is completed.
  7. Normally for good sweet taste, it is stored for six months.
  8. Put the fermented millet grains on a bamboo container known as 'Tongba' and pour hot water over it and leave it undisturbed for about 5 minutes .
  9. Your 'Tongba-The Drink' is now ready and drink it wholeheartedly .

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