Rice Juice

Rinse the glutinous rice thoroughly under cold water until the water runs clear, then drain well.

Combine the malt flour with 1/2 cup of water in a bowl and stir until smooth, without lumps.

Bring 1 gallon of water to a boil in a large pot, then add the drained glutinous rice and stir well.

Reduce heat to medium and simmer the rice for 25–30 minutes until it becomes very soft and breaks down easily.

Pour the malt flour mixture slowly into the simmering rice while stirring constantly to prevent lumping.

Continue stirring and simmer for another 10 minutes until the mixture thickens slightly and the raw malt flavor is cooked out.

Stir in the sugar until completely dissolved, then taste and adjust sweetness if needed.

Pour the mixture through a fine-mesh strainer or cheesecloth into a serving bowl or pitcher, pressing gently to extract as much liquid as possible.

Serve the rice juice warm or chilled, depending on preference.