How Ancient China Turned Wheatgrass Into Candy ?

What if ordinary wheat sprouts could be transformed into a sweet, crunchy dessert? This traditional process combines sprouted wheat, steamed rice, fermentation, heat, and sesame seeds to create a dense amber malt syrup that eventually becomes delicious-looking candy bars.
The process starts with raw wheat grains soaked in water and allowed to germinate. Once the grains develop green shoots, the sprouts are harvested, washed, and finely chopped.
The important part isn't simply the flavor of the sprouts. Germinating grain develops enzymes that help break down starches. When the sprouted wheat is combined with freshly steamed rice, these enzymes help convert some of the rice starch into simpler sugars during the traditional saccharification and fermentation process.
After the mixture has developed, the resulting mash is pressed through a cloth sack to extract a naturally sweet liquid.
That liquid is transferred to a large wok and heated over a wood fire. As water evaporates, the dissolved sugars become increasingly concentrated, transforming the thin extract into a thick, amber-colored malt syrup.
Then comes the final transformation.
Toasted black and white sesame seeds are stirred into the hot syrup. The sticky mixture is quickly transferred to a tray and pressed flat before it cools and becomes firm.
Once hardened, the slab is cut into smaller pieces, creating a dense, crunchy sesame confection from ingredients that began as wheat, rice, and seeds.
The process is a fascinating example of traditional food science: germination, enzymatic starch conversion, fermentation, evaporation, concentration, and cooling all contribute to the final texture and flavor.
Long before modern food-processing equipment, traditional cooks developed ways to turn inexpensive agricultural ingredients into concentrated, storable foods and sweets.
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