Vegan Honey (maltose syrup made from wheat grass)
In this step-by-step guide, we will walk you through the process of making vegan honey using cat grass seeds and glutinous rice.
Equipment
- 2 Large shallow trays (Ideally use 2 seed sprouter trays.)
- Cheesecloth
- 1 Spray bottle
- Rice Cooker
- 1 Large pan
- 3 Mason jars (I used 3 8-oz mason jars to store my homemade vegan honey. You can also use a 24-oz large mason jar.)
- 1 Food thermometer (Optional)
Ingredients
- 1½ cup Wheat grass seeds (300g)
- 5½ cup glutinous rice (1200g; Can also use regular white rice. But glutinous rice contains higher starch content, resulting in a shinier appearance and sweeter taste for the homemade vegan honey.)
- 6 cup cold water (1400ml; for soaking and cooking the glutinous rice)
Instructions
- Place the wheat grass seeds in a bowl of water and let them soak for about 12 hours. This will help speed up germination.
- Rinse a piece of cheesecloth under running water, gently squeeze out the water so that the cheesecloth is damp. Lay the cheesecloth flat on a tray or shallow dish. Evenly sprinkle the soaked cat grass seeds over the surface of the cheesecloth. Gently place a layer of kitchen paper over the seeds, allowing some space for air circulation. This helps retain moisture for germination. (For the best result, you can use a seed sprouter tray with a lid and small holes on the bottom. If so, the cheesecloth and kitchen paper is not needed).
- Twice a day, remove the kitchen paper and thoroughly wet the seeds by spraying water over them. After you wet the seeds, carefully lift up the cheesecloth (with seeds on it) from the tray and rinse the tray under running water, then carefully place the cheesecloth back to the tray, cover the kitchen paper back. (It's important to keep the tray clean and not to let the cheesecloth sit in water to prevent mold or rot.)
- The growing duration can vary depending on the season and room temperature. In my experience during the summer, it took approximately 5 days for wheat grass seeds to reach a height of 2 inches. Once the wheat grass reaches this height, wash, drain, and soak 5½ cups of glutinous rice in 6 cups of water overnight.
- The following day, transfer the soaked glutinous rice along with the soaking water into a rice cooker. Choose the "rice" mode and cook the rice until it is completely done.
- Once the glutinous rice has finished cooking, remove the lid of the rice cooker and fluff the rice using a spoon. This will help it cool down more quickly.
- Harvest the wheat grass. Make sure to carefully preserve the roots as you pull the wheat grass off the cheesecloth. The roots contain a great amount of enzymes, so it's important to keep them intact.
- Thoroughly rinse the wheat grass multiple times, at the same time remove any spoiled or non-germinated seeds.
- Use a food processor or a knife to chop the wheat grass and its roots as fine as possible.
- Once the cooked glutinous rice has been cooled to 60℃/140℉, add the chopped wheat grass into the rice cooker. Thoroughly blend them together with clean hands. (If you don't have a thermometer, you can touch the glutinous rice with your finger, at 60 ℃, it would feel hot, but not unendurably hot.)
- Place the lid on the rice cooker, choose the "keep warm" mode, and set a timer for 5 hours. (If your rice cooker doesn't have the keep warm function, you can also place the pot into an oven and set its temperature at 60℃/140℉ for 5 hours.)
- Set a fine mesh straining bag (or 3 layers of cheesecloth) over a large pan, pour the glutinous rice and wheat grass mixture into the bag. Lift the bag and squeeze it repeatedly to extract as much liquid as possible. Discard the solids remaining inside.
- Simmer the liquid over medium heat for approximately one and a half hours until it transforms into a syrupy consistency or until the overall temperature reaches 105℃/220℉. During the first hour, intermittently stir the mixture using a spatula. In the last half hour, increase the frequency of stirring to prevent the bottom from burning.
- Use a fine mesh skimmer to remove any floating foam. Transfer your homemade vegan honey into sanitized Mason jars. Let the syrup cool to room temperature before tightly closing the lid of the Mason jar.
Video
Notes
1. Storage of homemade vegan honey
Avoiding direct sunlight, homemade vegan honey can be stored at room temperature for up to 2 months. It can be stored in the fridge for up to 1 year. But it will turn hard or crystallize when stored in the fridge. However, this change in texture does not indicate spoilage or a loss of quality. Crystallized vegan honey can be easily restored to a liquid state by gently heating it. You can place the jar of crystallized honey in warm water, and stir until it becomes smooth again.2. Usage of homemade vegan honey
Our homemade vegan honey is actually maltose syrup, also known as malt syrup or malt extract, is a sweetener commonly used in various culinary applications. Here are some common uses:- Baking: vegan honey can be used as a sweetener in baking recipes, such as bread, cakes, cookies, and pastries. It adds a mild sweetness and helps to enhance flavor and moisture in baked goods.
- Confectionery: vegan honey is widely used in the production of candies, toffees, caramels, and other confectionery items. It provides sweetness, texture, and a desirable chewy consistency.
- Brewing: vegan honey is an essential ingredient in beer brewing. It is derived from malted barley and provides fermentable sugars for yeast during the fermentation process, contributing to the production of alcohol and carbonation.
- Cooking and Sauces: vegan honey can be used as a sweetener in cooking various dishes, such as stir-fries, glazes, marinades, and sauces. It adds a unique sweet and savory flavor profile to dishes.
- Asian Cuisine: vegan honey is commonly used in Chinese and other Asian cuisines. It is an essential ingredient in dishes like Peking duck, char siu (barbecue pork), and mooncakes.
- Ice Cream and Desserts: vegan honey can be incorporated into ice cream, frozen desserts, and sweet sauces to add sweetness, flavor, and a smooth texture.