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It's OK. Honey is better for you than what it's in the maltose syrup, which is probably corn-based in the US. Chinese maltose syrup is made from other grains, which I suspect is better for you. I hate any syrup made from corn.
I think the last time I made it, I used honey, too. You should check out Fuchsia Dunlop's recipes in her various books. I probably have several thousand Chinese recipes in all of the cookbooks that I own and I'm starting to think hers yield the best results.
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