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If you need Sub in other languages, click CC, auto-translate, select a language Homemade Maltose Wheat Grain. Organic Glutinous Rice Soak wheat grain 8 hours Place wheat in sprouting container You can use a mesh colander as well, press with heavy objects Cover with lid to avoid lights The next morning rinse the wheat. Fill bowl with water, and let drain You’ll want to rinse it a few times during the day to avoid souring. Let the sprouts continue rinsing 4 to 5 days Soak glutinous rice overnight Cook glutinous rice in a cast iron cookware You need a little bit more water than cooking the normal rice The softer the rice the more easy to ferment When the water has come to a boil, stir in the glutinous rice, and bring it back to a gentle simmer Cover the pot and turn the heat down to low for 15 minutes. Turn of heat after 15 minutes. Let it sit for another 15 minutes Don't take off the lid while the rice is cooking Let the cooked glutinous rice cool down to 40°C High temperature will kill the maltase enzyme Cut the wheat sprouts into very small pieces or blend it in a food processer Combine with blended wheat sprouts Cover with lid. The cast iron cookware is good to stable temperature inside the pot Fermentation is best at 40°C Heat the pot if cool down It will taste sour if the temperature is low When enzyme breaks down starch, it removes two glucose units at a time, producing maltose. The rice grain becomes hollow Exudate a lot of water It is done Filter with a cotton bag Squeeze out all the sweet liquid Heat up the sweet liquid Bring it to a boil Turn to medium heat and cooked 20 minutes until thicken Water evaporate Large bubbles becoming smaller Turn to low heat The liquid become thick and concentrate Stir constantly When the syrup drop down slowly from the spatula Turn off the heat Pour into a sterilised glass jar Homemade maltose is soft and tender when it is hot Not sticking the teeth It will be harder when cool down