Ingredients ?

1000g of glutinous rice

100g of wheat

Super easy way to make homemade maltose ?

Take 100 grams of wheat and soak it in water for 24 hours, changing the water three times during that time.

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Select the bad seeds after soaking,

Spread the rest evenly in a draining basket,

Spray with water three to four times a day and cover the top with a wet cloth. You can remove the damp cloth on the third day.

Let it grow like this in four to five days.

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This is a grown wheat sprout about four centimeters long.

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Take out the wheat sprouts with their roots and put them in water to wash them several times. Pick out the bad wheat seeds and throw away the unsprouted wheat.

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Put into the cooking machine to break. (You don't have to beat it too much, it won't strain well later)

You can also chop it with a knife if you don't have a processor.

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This is the half beaten malt.

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This is the malt when fully beaten!

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Soak the glutinous rice for three hours and then simmer it (you can simmer it softer).

The water is about three centimeters higher than the rice, so that the sticky rice is soft and moderately hard.

When the temperature of the sticky rice drops to about 60 degrees, you can add the malt (after smothering the rice, turn the sticky rice to make it heat evenly, about 15 minutes to 60 degrees)

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This is the malt and sticky rice stirred well.

You'll notice a little water has come out. Taste the sweet flavor at this point.

Then put it in the rice cooker. Ferment for six hours on the keep warm program.

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This is the fermented and filtered water.

There will be a little foam when you put it into the pot, don't worry about it.

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This is about half an hour after heating on medium heat.

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This is what it looks like after about an hour on medium heat.

Switch to medium-low heat after one hour.

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This is what it looks like after about an hour and a half on medium-low heat.

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This is what the final product looks like.

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If you're not sure it's done, turn off the heat and turn it back on after about a minute; if the syrup appears to be bubbling in patches, it's done.

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This is the maltose when it's completely cooled.

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Tips

Don't over-stir the syrup during boiling, if you stir too much the color of the syrup will be cloudy.