Maltose

Maltose is a type of malt sugar, an ancient sweetener in China made primarily from barley. Unlike malt extract and malt syrups in the West, every Chinese sort of maltose that I have seen is beautifully pale gold in color, not brown. It is ferociously sticky and hard and must be plied out of its jar with a sturdy spoon dipped in boiling water and then diluted with boiling water to be used. All the trouble is worth it. Maltose has a richness and a balanced, mild sweetness that makes it unique.

Several varieties of maltose are available in Chinese groceries. The best, in my experience, are Tungoon Genuine Maltose that comes in a squat brown crock with a cinemagraphic label, and Butterfly Brand Maltose, packed in an equally attractive white crock with a label that is almost as good. Once the maltose is gone, the crocks make wonderful pencil or brush holders.