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Specialty Food & Traditional Cuisine from Âu Lạc (Vietnam) -Malt: The Delicious and Nutritious Sweetener (In Aulacese)
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Today’s A Journey
through Aesthetic Realms
will be presented in
Aulacese (Vietnamese), Aulacese (Vietnamese),
with subtitles in Arabic,
Chinese, English,
French, German,
Hungarian, Indonesian, Hungarian, Indonesian,
Japanese, Korean,
Persian, Portuguese, Persian, Portuguese,
Russian, Thai
and Spanish.
Let us quickly cut the rice
Let us harvest
every grain-laden flower
Oh, how happy we are!
Let us quickly cut the rice
Let us harvest
every grain-laden flower
Oh, how happy we are!
Let us quickly cut the rice,
every grain-laden flower
Oh, how happy we are!
Let us quickly cut the rice
Let us harvest
every grain-laden flower
Oh, how happy we are!
Let us quickly cut the rice
Let us harvest
every grain-laden flower
Oh, how happy we are!
Let us quickly cut the rice,
every grain-laden flower
Oh, how happy we are!
You’ve just enjoyed
a Quảng Ngãi folk song,
“Hò Chanting
for Rice Harvest,”
from central Âu Lạc.
It reflects the joyous
singing of farmers
during the harvest season
on the paddies laden with
ripe golden rice plants.
Âu Lạc,
a beautiful country
situated in Southeast Asia,
with sub-tropical climate,
is graced by Mother Nature
with green plants
and sweet fruits,
all redolent and
delectable throughout
the four seasons.
Depending on
the weather conditions
and culinary preferences
of each region,
the local people
have skillfully created
many savory dishes.
In our program
about Aulacese
traditional cuisine,
we are pleased to introduce the
specialty foods of a land
known for its freshness
and abundance.
Indeed, at a public lecture
in the United States
in March 1991,
Supreme Master Ching Hai
especially praised
the rich natural resources
of Âu Lạc.
“Âu Lạc is among
the most enriched nations
in this world:
there are mines of gold,
silver, uranium, lead,
zinc, and tin.
Âu Lạc has everything.
There are morals, piety,
harmony, and
four thousands years
of civilization.
It is one of the most
ancient countries
in the world.
Our land has always had
abundant foods and fruits.
I remember when
I was a student there,
there was a great
variety of fruits
when I went to Bình Dương
and Long Thành.
And rice!
Aulacese indigenous rice,
called Tám Thơm,
is the most famous
in Southeast Asia
and in the world.
There are also other
products, dried or fresh,
that are most popular
in the world.”
We are deeply grateful to
Supreme Master Ching Hai
for her
treasured words
and boundless grace
for the nation and people
of peace-loving Âu Lạc.
Quảng Ngãi Province,
Central Âu Lạc has
a traditional occupation
that is currently thriving:
malt making.
Malt is a traditional food
derived from the essence
of a gem of Heaven
and Earth – rice grains
and glutinous rice.
The process of
making malt results in
a substance of gentle aroma,
light taste,
transparent yellow color,
and a natural sweetness.
Once having tasted malt,
any visitor would
fondly remember the land
of Quảng Ngãi.
We now invite you
to visit one of the many
malt production facilities
in Quảng Ngãi
to find out more about
the steps in making this
popular local specialty.
Raw materials to make malt
consist of glutinous rice
and rice sprouts.
The process of
making malt is as follows:
Rice grains must be sifted
really well, then
we choose the firm ones
and soak them overnight.
After that, we rub and
rinse them clean, then
incubate for 4, 5 days.
Before incubating the rice,
line plastic canvas
on the bottom and
cover tightly on top
so that sunlight
cannot penetrate.
That way
the rice sprouts will have
a good yellow color.
Otherwise,
if sunlight seeps in,
the rice sprouts
will turn blue, and
the malt won’t taste good.
Make sure
the rice sprouts’ roots
do not grow
through the bottom lining
and turn black.
Also, water them frequently.
After about 6 to 7 days,
the rice sprouts will be about
7 to 10 centimeters long.
Thinly shred them,
then sun dry.
After drying, grind them,
but remember
not to grind too finely.
Keep them at about
2 to 3 centimeters long.
Then we proceed
to make malt.
Ground rice sprouts can
be kept to use bit by bit
for about 5 to 10 days.
After that, we can
make another batch.
Choose whole,
unbroken glutinous rice.
Wash them clean,
then proceed to make
steamed glutinous rice.
Next, put the cooked
glutinous rice
into a big basin,
add enough water
to make a thick mixture,
and stir it.
Then add
ground rice sprouts
to the basin.
The ratio is 10 kilograms
glutinous rice
to 1.1 kilograms
ground rice sprouts.
Stir evenly.
Keep the temperature
at 50ºC to 65ºC.
If it’s not hot enough,
we can add hot water
to maintain
the required temperature.
After stirring thoroughly,
pour the mixture
into a cask to brew.
Line the cask’s outside
with a layer of
bamboo mat and
its interior with a
10-inch layer of rice husks.
On top of the cask,
cover tightly with a lid.
Then top it with another
layer of rice husks, about
10 – 15 centimeters thick.
After brewing the mixture
for 12 to 15 hours,
transfer it to a cloth bag,
and place the bag
in a presser.
Press the mixture to
extract the rice’s essence.
Once we obtain
this extract, place it
in a pot to cook.
After about 4 to 5 hours
of cooking, that extract
will be concentrated.
That is malt.
This malt will be viscous,
aromatic, and sweet.
In Âu Lạc, many places
produce malt,
but the best is made
in Quảng Ngãi.
The quality of
Quảng Ngãi malt
is well-known all over
the country and abroad.
Malt making villages
are flourishing.
Thiên is Heaven,
địa is Earth.
Thiên is Heaven,
địa is Earth.
Cử is to preserve,
tồn is to remain.
The legend
about the origin of malt
is quite interesting.
Malt making
appeared in Quảng Ngãi
in the early 20th century,
starting in Thi Phổ Village.
It is said that Teacher Bảy
in Thi Phổ Village,
after sowing rice plants,
forgot a basket which
contained a few bowls
of rice sprouts.
Please go back
to have your meal.
Have you finished
your homework today?
Yes, I did.
After lunch,
I will practice writing too.
The next day,
on his way home
from school, Teacher Bảy
suddenly remembered
and went looking for
his basket, only to find
that the rice sprouts
were all gone.
Then he saw
in the brushwood afar,
a few country boys were
savoring something that
seemed quite delectable.
Later, he came
to teach these boys
to read and write;
they in turn showed him
to make a kind of food
which they called
“sugar from rice sprouts.”
He found it to have
a sweet and light taste.
From then on,
Teacher Bảy studied ways
to make it
and called it “malt.”
Eventually, malt making
became widely popular
among the people.
It’s really good, Sister Tư!
So delicious!
And it looks pretty too.
So tasty!
The experts share with us
some of the secrets
to making delicious
and aromatic malt.
To make delicious malt,
we must select good rice.
The rice used to make
steamed glutinous rice
must be unbroken
and the cooking water
must be alum-free.
To make good malt,
we must mix
the correct proportion
of rice and rice sprouts.
The ratio has to be right.
Too much rice sprouts
will result in burnt
and bitter malt.
If there are
too few rice sprouts,
the malt won’t taste sweet;
it’ll be unattractive and
won’t have the golden color.
When brewing malt,
we must keep it airtight;
otherwise
the malt will be sour.
We must brew at the
right temperature, 70ºC.
We must stir evenly,
until the malt reaches
the right level
of concentration, then
it’ll be aromatic and tasty.
Malt contains
many nutrients such as
starch, fat, protein,
maltose, sucrose,
amylase, vitamin B,
vitamin C, and lecithin.
Aside from being a food,
malt is also a medicine
used to treat
a number of ailments.
Physicians from the
Eastern medicine tradition
also use malt
in combination
with a number of
medicinal herbs
to treat symptoms such as
bloating, acute hepatitis,
milk cessation in women
nursing their babies,
low blood sugar,
and children’s coughs.
Malt is made
from rice sprouts,
so it contains enzymes
and readily
absorbable substances.
Therefore,
malt is highly effective
in helping the body
digest starch-rich foods.
Malt is also very good
for people
with weak digestion.
Malt is delicious
and nutritious because
it contains lots of vitamins.
Malt is very wholesome
because its vitamin source
comes directly
from pure rice sprouts,
without involving
any artificial chemicals.
The sugar from malt
is better than
sugarcane sugar,
because malt sugar
can be used by the sick.
In traditional medicine,
people use malt
to make medicine
in place of honey
because honey is an
animal-derived ingredient.
Malt has another advantage;
it can be kept
for a long time without
the use of preservatives.
To preserve malt
for a long time,
we need to boil it down
to a proper concentration,
not too dry or too moist.
Keep it in airy
and cool places.
That’s all.
No preservatives are needed.
Malt is used
to make many kinds
of cookies and candies.
One of the most popular
foods made from malt
is malt rice cake.
Anyone for malt rice cake?
Here’s malt rice cake!
Malt rice cake, anyone?
Malt rice cake
has a mild sweetness
blended with
the rich taste of coconut.
Aromatic, delicious,
healthy and easy to make,
malt thus is very popular,
especially among children.
Grandma,
where is this malt jar from?
Miss Hồng just returned
from Quảng Ngãi and
gave it to me as a gift.
Grandma, last week,
Tâm’s mother taught us
how to make malt rice cake.
It’s so easy and delicious!
Since we have malt here,
can I invite
my classmates here?
I want to make
malt rice cake to treat them.
Yes, sweetie!
Hi everyone! (Hi Linh!)
Come in!
That’s all the ingredients?
That’s right!
It’s very simple to make,
but very tasty.
We just need
toasted rice cake, malt,
shredded young coconut,
and toasted sesame.
I’ve prepared everything.
Did you also prepare this
toasted rice cake yourself?
I bought it at the market.
But we can toast it
ourselves too if we want.
Now let’s toast the rice cake.
First, we place
the rice cake on the grid.
Then we turn it
over and over until
it’s light brown evenly.
Now, let’s begin
to make malt rice cake.
We’ll spread malt
on the rice cake
until it evenly covers
half of one side.
Next, we’ll sprinkle
shredded coconut on top,
then add
some toasted sesame.
Now, all we have to do is
fold half of the rice cake
without malt to fit on top
of the half with malt.
That’s all.
Very easy, isn’t it?
Your turn to try!
Aside from
making malt rice cake,
malt can also be used
as the main ingredient
in many other products
including malt peanut candy,
Hà Tĩnh Cu Deux candy,
sesame candy, and
Bến Tre coconut candy;
all are well-loved by both
the children and adults.
Hi Sister, we’re just back
from school!
Leave your school bags
there and come here,
let me wash your hands.
Yes.
How was school today?
Anything interesting?
Yes, Second Sister.
Yesterday, Linh gave us
malt rice cake; it’s so good!
Really?
But you know what,
malt is also used to
make many other foods.
What are those, Sister?
Let me see!
We also have
malt peanut candy,
crunchy and spongy.
I’ve had malt
peanut candy before.
It was very good!
That’s right!
There’s Cu Deux candy too.
This candy is best when
it’s made in Hà Tĩnh.
What is Cu Deux candy,
Sister?
Cu Deux is the name
of an elder from Hà Tĩnh.
He was the first one
who made this candy.
Besides malt,
Cu Deux candy also has
ginger and lemon juice.
All the ingredients
are pressed between the
two pieces of rice cakes.
Stand here.
Wait for me
to put up the hammock
so we can sit and enjoy.
Yes.
You can give me
your school bags.
I’ll put them away for you.
Sister, Cu Deux candy
has ginger and lemon?
It must be very tasty, right?
There’s Bến Tre coconut
candy too.
This candy is cooked from
coconut milk and malt.
It’s a specialty product
of Bến Tre Province,
originating in
Mỏ Cày District.
The coconut candy
from here is very famous.
That’s why there’s a song:
“Bến Tre has a long river
and fresh water
With Mỏ Cày Market
renowned for its candies
Mỏ Cày’s candies are
rich and aromatic
Mỏ Cày’s girls are
skillful and dutiful.”
I love coconut candies,
Sister!
Second Uncle from Huế
came to visit and also
brought sesame candies.
Mom gave us some to eat,
remember? (Yes.)
Sesame candy is
a specialty of Huế.
This candy has both
the light sweetness of malt
and the aroma of sesame.
You know, there are
many other foods
made from malt because
products using malt
in place of sugar
are tasty, healthy,
and nutritious.
Sister,
next week is my birthday.
Will you make me
all these candies?
We don’t really need
to make, sweetie; they’re
sold in every candy store.
Only Cu Deux candy,
I’ll ask Uncle Eight
from Hà Tĩnh
to bring for you.
Thank you, Sister!
Nowadays, malt,
especially the famous malt
in Quảng Ngãi,
has made its presence
in many countries
of the world.
Almost any place where
there are Aulacese people,
malt is available.
Malt is aromatic, sweet,
light, and nutritious;
thus it can be used as
a healthy sugar alternative
to make cakes, candies,
and other edibles.
In particular,
carefully cooked malt
can be kept
for a very long time
without resorting
to preservatives
harmful to our health.
Malt will always be
an authentic and richly
Aulacese food.
Thank you
for watching our program
featuring a food specialty
of Âu Lạc (Vietnam) –
malt.
Please tune in
to Supreme Master
Television
for more on Aulacese
traditional cuisine
in future broadcasts.
Coming up next is
Vegetarianism:
The Noble Way of Living,
after Noteworthy News.
Farewell for now.
Join us today on
Golden Age Technology
for part one of
Supreme Master Television’s
overview of this year’s
Geneva International
Motor Show and
New York International
Auto Show.
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