Yeot

What to get ready

• Sticky rice 800 g
• Malt powder (yeotgireum) 240 g
• Ginger 80 g
• Roasted sesame seeds 120 g
• Roasted peanuts 160 g
• Salt 8 g

Method

1. 1 Steam the glutinous rice for 30 minutes, then let it cool down to 60 degrees Celsius.
2. 2 Mix the malt powder into the glutinous rice and let it ferment at 55 degrees Celsius for 6 hours.
3. 3 The temperature must be kept around 55 degrees; any higher temperature will kill the yeast in the malt and the rice will not be sweet.
4. 4 Strain the liquid through a cloth to extract the sweetness, then simmer it for 3 hours over low heat until it reduces.
5. 5 Simmer until the sugar syrup forms thick, sticky threads and turns amber in color.
6. 6 Pull and fold the malt mass several times until it turns white, then roll it in sesame seeds and crushed peanuts.

With an appliance

• Oven 4 hr 40 min

  Replace steps 2 and 4: ferment the malted rice in the oven at 55 degrees to maintain a stable temperature. After filtering, spread the sweet liquid into a deep tray and concentrate at 120 degrees for about 2 hours and 20 minutes, stirring every 40 minutes; the final concentration takes about 40 minutes. Even heat distribution helps prevent the malt from burning and eliminates the need to constantly monitor the heat for 3 hours. Maintain the temperature at 55 degrees because higher temperatures will deactivate the yeast.