Ssal Yeot (Korean Rice Malt Candy)

Rinse 500 grams of Short-grain rice thoroughly until the water runs clear. Cook the Short-grain rice in a rice cooker or pot with 750 grams of Water until fully cooked and slightly sticky. Let it cool slightly.

In a large pot, combine 200 grams of Barley malt powder with 1750 grams of Water. Stir well to dissolve the Barley malt powder. Let it sit for 30 minutes to allow the malt enzymes to activate.

Pour the Barley malt powder and Water mixture through a fine-mesh sieve or cheesecloth into another large pot, pressing down on the solids to extract as much liquid as possible. Discard the spent Barley malt powder solids.