Maltose Syrup
A slow, malty syrup made from sprouted barley and cooked rice, simmered until thick.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
This traditional Chinese syrup relies on barley malt enzymes to convert cooked rice starches into sugars, then a long simmer to concentrate the liquid into a sticky, amber syrup. It lends deep malty sweetness to nougat, mooncakes, and glazed meats, and keeps well at room temperature for months.
Ingredients
- 1 cup short grain sweet rice, rinsed
- 6 cups water, divided
- 1/2 cup barley malt powder (dried sprouted barley, ground)
Method
-
Combine the rinsed sweet rice with 3 cups water in a 6-quart sauce pan and bring to a boil.
-
Reduce heat to low, cover, and simmer until the rice is very soft and porridge-like, stirring occasionally.
-
Remove from heat and let the porridge cool until it is warm but not scalding, around 140°F to 150°F.
-
Stir the barley malt powder into the warm porridge until evenly distributed.
-
Cover the pan and keep it warm (around 140°F) for the enzymes to convert the starch into sugar, stirring once or twice.
-
The mixture should become noticeably more liquid and sweet-smelling; strain it through a cheesecloth-lined sieve into a clean pot, pressing to extract as much liquid as possible.
-
Discard the spent rice solids and add the remaining 3 cups water to the strained liquid.
-
Bring the liquid to a gentle simmer over medium heat, then reduce heat to low and simmer uncovered, stirring occasionally to prevent scorching, until it thickens into a syrup.
-
Continue simmering and stirring more frequently as the syrup thickens, watching closely near the end to avoid burning, until it coats a spoon in a thick, glossy ribbon.
-
Remove from heat and let the syrup cool completely; it will thicken further as it cools.
-
Transfer the cooled syrup to a clean glass jar and store at room temperature or refrigerated for long-term storage.
Rate this recipe
Maltose Syrup
This traditional Chinese syrup relies on barley malt enzymes to convert cooked rice starches into sugars, then a long simmer to concentrate the liquid into a sticky, amber syrup. It lends deep malty sweetness to nougat, mooncakes, and glazed meats, and keeps well at room temperature for months.
17 hr 16 oz 45 cal
Ingredients
- 1 cup short grain sweet rice, rinsed
- 6 cups water, divided
- 1/2 cup barley malt powder (dried sprouted barley, ground)
Method
- 1
Combine the rinsed sweet rice with 3 cups water in a 6-quart sauce pan and bring to a boil.
- 2
Reduce heat to low, cover, and simmer until the rice is very soft and porridge-like, stirring occasionally.
- 3
Remove from heat and let the porridge cool until it is warm but not scalding, around 140°F to 150°F.
- 4
Stir the barley malt powder into the warm porridge until evenly distributed.
- 5
Cover the pan and keep it warm (around 140°F) for the enzymes to convert the starch into sugar, stirring once or twice.
- 6
The mixture should become noticeably more liquid and sweet-smelling; strain it through a cheesecloth-lined sieve into a clean pot, pressing to extract as much liquid as possible.
- 7
Discard the spent rice solids and add the remaining 3 cups water to the strained liquid.
- 8
Bring the liquid to a gentle simmer over medium heat, then reduce heat to low and simmer uncovered, stirring occasionally to prevent scorching, until it thickens into a syrup.
- 9
Continue simmering and stirring more frequently as the syrup thickens, watching closely near the end to avoid burning, until it coats a spoon in a thick, glossy ribbon.
- 10
Remove from heat and let the syrup cool completely; it will thicken further as it cools.
- 11
Transfer the cooled syrup to a clean glass jar and store at room temperature or refrigerated for long-term storage.