Yeot (Korean Malt Candy)

Rinse the sweet rice thoroughly until the water runs clear, then soak it in 1000 grams of water for at least 2 hours or overnight.

In a large pot, combine the malt barley powder with 3000 grams of water and the sliced ginger. Let it steep for 2-3 hours at room temperature, stirring occasionally. This extracts the malt enzymes.

After steeping, strain the malt barley powder mixture through a fine-mesh sieve or cheesecloth, pressing firmly to extract all the liquid. Discard the solids and ginger. This liquid is your malt extract.