Rice and cereal syrups are liquid sweeteners produced by converting starch into sugars. Their thick consistency sweetens preparations while also providing binding and a softer texture. Rice malt syrup has a mild, subtle flavour, while barley malt develops stronger, slightly toasted notes.
Oat and date syrups provide different flavours, while corn starch syrup, widely used in Korean cooking, is particularly valued for its neutral taste and coating properties.
They can replace sugar or honey in drinks, desserts, biscuits and cakes, and can also be used in sauces, marinades and glazes. Their texture helps sauces coat food evenly and gives them a glossy appearance after cooking. In baking, they pair easily with rice flours, kinako or coconut milk.
As their sweetnessilk and intensity vary between products, it is best to begin with a small amount and then adjust gradually.
