A quintessential Chinese syrup for old school sweets (and some very off-topic chat on sugars)
How much of the ingredients do you use?
Please will you use this same procedure when using ripe plantain at starch?
Just found this! Love it. But I'm wondering how long the maltose stays good for if its in a sealed container?
This is a wonderful post. Very well written and very informative. I can't wait to try this in my kitchen. Well done!
Glad I found your post (I'll give this definitely a try) and nice that we have similar likings (your name) 😂
How much of the ingredients do you use?
Please will you use this same procedure when using ripe plantain at starch?
Just found this! Love it. But I'm wondering how long the maltose stays good for if its in a sealed container?
This is a wonderful post. Very well written and very informative. I can't wait to try this in my kitchen. Well done!
Glad I found your post (I'll give this definitely a try) and nice that we have similar likings (your name) 😂