2. Pull out the germinated malt and clean it.
3. Cut the washed malt into small pieces.
4. Beat the cut malt into malt paste with a cooking machine. You can add less water to the cooking machine, which is easy to beat. When finished, put it in a basin for later use.
5. Cook the pre-soaked 1 kg glutinous rice and 2 corn kernels (steaming is also acceptable). Glutinous rice is sticky, so pay attention to stirring when cooking to prevent the pot from being burnt.
6. After cooking, cool it to about 60 degrees and put it into the inner container of the rice cooker.
7. Pour in the beaten malt paste and stir well.
8. Put into a rice cooker and ferment for 6-8 hours by using the heat preservation function of the rice cooker.
9. Filter the fermented mash with thin gauze to remove water.
10. Pour the filtered water into a pot and boil it. I use a 3.3-liter casserole and cook it for about 2 hours. The cooked maltose is very sticky. Note: it will stick in the end. Use a small fire and stir frequently to prevent the pot from burning.
1 1. It can be bottled after cooling, which is very sticky. It tastes sweet but not greasy, and it has the smell of malt.