Maltose is a traditional sweet treat favored by the Hui people in the river valley areas of Ningxia. For over 200 years, local Hui residents have made maltose after autumn harvest. The river valley is a major barley producing area, providing abundant raw materials. The homemade candy was sold at local markets. During the Republic of China period, dozens of maltose workshops emerged, among which the Mao Family Candy Workshop run by Mao Yishan and Mao Yichuan in Huibei Township, Pingluo County, was the most famous.
Cooking Method
Process rice grains and sun-dry for several hours. Cook the rice together with cleaned barley in a large pot until the water evaporates. Add water and boil for 3 to 5 minutes, then pour the mixture into a large vat with its bottom drain hole sealed. Dig a pit underneath and place an empty vat inside, aligning the two drain holes and covering the top vat tightly. After about 30 minutes when gurgling sounds are heard, open the drain hole and let the milky syrup flow into the lower vat.
Transfer the syrup to a pot and boil over high heat with constant stirring. Use a wooden scraper to prevent burning until it turns into creamy malt syrup.
Stir-fry 1 kilogram of bean flour. Mix brown or white sugar with boiling water, then combine with malt syrup to form a dough. Cut it into small pieces, roll into thin sheets and shape as desired. Cool them in a well-ventilated room until slightly hardened, then serve.
Features
This homemade candy is firm, crisp, sweet and chewy with a distinct bean flavor. Rich in protein, fat, vitamins, calcium, phosphorus and iron, it relieves thirst and internal heat, aids digestion, stops diarrhea and soothes chest discomfort.
上一篇：
发表、查看更多关于该信息的评论 
将本信息发给好友 
打印本页
