00:00It begins with sprouting wheat or barley.
00:02As the seeds germinate and grow into grass,
00:05they naturally produce a powerful biological catalyst,
00:09the enzyme amylase.
00:11The young sprouts are harvested, washed,
00:13and pounded into a paste to release these vital enzymes.
00:31Next, glutinous rice is steamed until soft.
00:35The crushed grass is mixed evenly into the warm rice
00:38along with warm water and sealed in a pot to ferment overnight.
00:42This is where the invisible magic happens.
00:46Over hours of resting,
00:47the enzymes from the sprouts act like microscopic scissors,
00:51breaking down the complex, tasteless starches of the rice
00:55into simple, sweet sugars,
00:57specifically, maltose.
01:00By morning, the solid rice has dissolved
01:02into a sweet, watery mash.
01:05The artisan carefully filters the mixture through a cloth,
01:08forcefully squeezing out every drop of the sugar-rich liquid
01:11while leaving the empty grain husks behind.
01:22Then comes the reduction.
01:24The liquid is boiled in a large iron wok for hours
01:28as the water slowly evaporates.
01:31The liquid caramelizes and thickens into a rich,
01:34dark, and incredibly viscous maltose syrup.
01:51To complete the confection,
01:53a vibrant mix of toasted sesame seeds, peanuts, walnuts, dates, and goji berries
01:59is folded into the bubbling syrup.
02:01The hot, sticky mass is quickly transferred to a wooden mold,
02:06pressed flat, and left to set.
02:08Once cooled and hardened,
02:10it is chopped into bite-sized blocks.
02:12The result is a naturally sweetened,
02:15energy-dense treat,
02:16crafted entirely by harnessing the power of a sprouting seed.
02:20If you love discovering the ancient science behind traditional food,
02:25please subscribe for more delicious crafts.
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