Chinese malt sugar (maltose syrup)

A very thick chewy clear-amber syrup of fermented starch, less sweet than sugar, for the glossy skin of Peking duck and char siu.

Chinese malt sugar (maltose syrup) is a very thick, chewy, almost solid clear-amber syrup of fermented starch (rice, barley), less sweet than sugar, with a mild malty taste. It is used for the glossy crisp skin of Peking duck and char siu roast pork, in Chinese sweets, tanghulu, nut brittle, baking and glazes.

Recipes with this ingredient

Duck pi-paEstonian cuisine | Main courses

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Peking DuckChinese cuisine | Main courses

One of the most popular ducks in the world, the cooking of which has its own nuances that are very important to observe - then you will get a soft breast, fat balance and perfect skin. It is important to know two things about Peking duck: the marinade will take about a day, the first time may not turn out perfectly, so it would be good to practice first.