Traditionally made in Changpyeong-myeon, Damyang-gun, Jeollanam-do, this malt candy is famous for being crunchy and not sticking to one’s teeth when eaten. First, the rice is soaked and steamed, then mixed with filtered malt. Second, the mixture is fermented in a heated room overnight. Third, it is filtered through cheesecloth and then simmered for a long period once the fermentation process is complete. Lastly, the mixture is divided into lumps, which are then pulled by two people in opposite directions to make the candy. Because the rice malt candy is made by human hands without assistance from any machinery or tools, it tends to have a lot of air pockets that give the candy its crunchy characteristic and prevent the candy from sticking to one’s teeth. Rice malt candy is stored after covering it with powdered soybeans.
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