Homemade Rice Malt Syrup 麦芽糖

Name: Homemade Rice Malt Syrup 麦芽糖
Total time: 86400 s
Yield: 50 servings
Cuisine: American
Ingredients: 4 cups sweet white rice; 80 g malt powder

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Homemade Rice Malt Syrup 麦芽糖

Eat Whole 2 Thrive @EatWhole2Thrive

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Ingredients

24hrs

50 servings

4 cupssweet white rice
80 gmalt powder

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Steps

24hrs

1

Soak sweet rice in water for an hour. Drain and rinse twice and add water to 1.5 volume of soaked rice, about 6 cups.
2

Cook rice in a preset program. Use low pressure if using instant pot max. The finished rice will be very mushy to the point the grains are not in shape. It's not the water to rice ratio for typical rice dishes.
3

Allow cooked rice to cool down rice to 60 C. Add 80g of dried malt power. Stir to mix.
4

Set the instant pot at a temperature between 50~60C for overnight. (65C after calibration).
5

Strain and keep the upper clear liquid, then discard the solid
6

Boil the liquid to it just running off a wooden spoon with a triangle. Jar them when hot.

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on December 17, 2020 02:21

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!