From Rice to Masterpiece: Ancient Maltose Candy Making!

Added: 2026-05-05

[00:00:00]It begins with sprouting wheat or barley. As the seeds germinate and grow into grass, they naturally produce a powerful biological catalyst, the enzyme amalayase. The young sprouts are harvested, washed, and pounded into a paste to release these vital enzymes.

[00:00:32]Next, glutenous rice is steamed until soft. The crushed grass is mixed evenly into the warm rice along with warm water and sealed in a pot to ferment overnight. This is where the invisible magic happens. Over hours of resting, the enzymes from the sprouts act like microscopic scissors, breaking down the complex, tasteless starches of the rice into simple, sweet sugars, specifically moltos. By morning, the solid rice has dissolved into a sweet, watery mash. The artisan carefully filters the mixture through a cloth, forcefully squeezing out every drop of the sugar-rich liquid while leaving the empty grain husks behind.

[00:01:23]Then comes the reduction. The liquid is boiled in a large iron walk for hours.

[00:01:29]As the water slowly evaporates, the liquid caramelizes and thickens into a rich, dark, and incredibly viscous molto syrup.

[00:01:52]To complete the confection, a vibrant mix of toasted sesame seeds, peanuts, walnuts, dates, and goji berries is folded into the bubbling syrup. The hot, sticky mass is quickly transferred to a wooden mold, pressed flat, and left to set. Once cooled and hardened, it is chopped into bite-sized blocks. The result is a naturally sweetened, energy-dense treat crafted entirely by harnessing the power of a sprouting seed. If you love discovering the ancient science behind traditional food, please subscribe for more delicious crafts.