Macau Ginger Candy
A traditional Macau treat combining spicy ginger and sweet sugar, soft and chewy, warming the stomach and chasing away cold.
Ingredients
5 items- Fresh ginger 200g
- White sugar 300g
- Maltose 100g
- Water 150ml
- Cooked glutinous rice flour as needed
Nutrition
Steps （6 steps）
Peel and finely grate the ginger, then wrap in cheesecloth and squeeze to obtain about 80ml of ginger juice. Set aside.
In a heavy-bottomed pot, combine white sugar, maltose, and water. Heat over low flame, stirring until sugar dissolves completely (about 5 minutes), until clear.
Increase to medium heat, bring syrup to a boil, then reduce to low. Cook without stirring until syrup reaches 115°C (or hard-crack stage when dropped in cold water), about 15 minutes.
Turn off heat, let cool for 10 seconds, then slowly pour ginger juice into the syrup while stirring rapidly with chopsticks. The mixture will bubble; be careful of splatters.
Pour the syrup into a parchment-lined mold, shake to level, and cool at room temperature until fully set, about 1 hour.
Invert the set candy onto a surface dusted with cooked glutinous rice flour. Cut into small pieces and roll each in flour to prevent sticking.
Tips
A kitchen thermometer is essential for accurate sugar temperature; add ginger juice at the end to preserve its flavor; oil the knife when cutting to avoid sticking.
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