Maltose

Overview

It’s too thick and a bit hard

Just 200g of wheat is enough and soaked for 24 hours. Lay it flat on the pot and spray water two to three times a day.
Once the sprouts have sprouted four to five centimeters, you can start cooking. I started doing this on the seventh day.
Add some water and use a food processor to break up the malt. It cannot be stirred without adding water.
Be sure to soak the glutinous rice for a few hours, otherwise it will become mushy. Then put it in a pressure cooker or rice cooker and cook it. After cooking, let it warm to 50 or 60 degrees. Pour in the stirred malt and stir evenly. Keep it warm for five to six hours, or seven or eight hours.
Strain through gauze. Then turn on high heat and start cooking. I cooked it in two pots. After cooking, pour it into a pot and cook together
Two pots become one pot. There are only three-quarters of the pot left. You can turn off the heat when it is almost halfway through, otherwise it will be too sticky.
Pour it out while it's hot.