準備食材：
小麥，糯米
制作步驟：
1.小麥在水裏泡壹夜；
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2.第二天放入漏鬥裏等待發芽，用毛巾遮光；
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3.放到漏鬥裏第二天就開始發了壹點根；
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麥芽發好了（大約壹個星期）；
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拔出的麥苗用清水洗幹凈（麥苗的根不要去除，壹起使用）；
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洗好的麥芽瀝幹水；
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用刀把麥芽切碎，越碎越好，待用；
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糯米泡水6到8個小時；
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瀝幹水冷水放入鍋裏蒸30分鐘，（壹定得蒸熟，不能有加生）；
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蒸熟的糯米與剁碎的麥苗攪拌均勻；
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攪拌好後稍微壓壹下，中間留個孔發酵；
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放電飯煲保溫檔發酵了8到10個小時，這時候已經出汁了；
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開始倒入鍋裏熬（壹定要用不粘鍋的鍋），開始用大火煮，煮了壹定程度再改成小火慢慢的熬；
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慢慢的熬，熬出麥芽糖；
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大約熬壹個半小時，熬的這樣就差不多了；
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關火等待片刻，摸鍋底還有壹點溫就可以倒入玻璃瓶，糖稀制作完畢；
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擴展資料：
糖稀亦稱“飴糖”。由麥芽中的糖化酶作用於碎米中的澱粉所制成的壹種糖。為淺黃色粘稠透明液體。主要成分為麥芽糖、葡萄糖及糊精。
味甜柔爽口。廣泛用於糖果、糕點制品，亦用於其它工業。中醫學上用作緩中、補虛、潤肺藥，性微溫，主治中虛腹痛、肺燥咳嗽等癥。