Rice malt syrup
Rice malt syrup is a sweetener made by fermenting cooked rice with enzymes to break down its starches into sugars, then reducing the liquid into a syrup. It has a mild, malty sweetness, less intense than sugar, and is notably free of fructose, unlike many other sweeteners. It is used in baking and as a syrup for pancakes and similar dishes.
Select an ingredient to see the weight
grams
| Unit | Grams |
|---|---|
| AU cup (250ml) | 335.0 g |
| US cup (240ml) | 321.6 g |
| EU cup (250ml) | 335.0 g |
| AU tablespoon (20ml) | 26.8 g |
| US tablespoon (14.8ml) | 19.8 g |
| Teaspoon (5ml) | 6.7 g |