Golden Syrup


1.2kg granulated sugar
1 litre water
1 lime, quartered and squeezed for juice but discard seeds. Retain the pulp and skin
1 tbsp maltose (mak ngah tong)


A good syrup should be like thick, runny glue. What you should do is place all the ingredients in a heavy saucepan.

Bring to a boil, then reduce the heat to low and continue boiling until syrup turns a light golden colour. Turn off the fire and add maltose. Stir well to dissolve. Leave to cool completely, then store in a glass jar or bottle for at least two weeks before using.

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