Steps to Prepare Mulyeot Rice Syrup Substitute

Vanilla Syrup

This is produced mainly in asia and is often used in asian cooking, particularly korean and japanese.

Recipe Summary Vanilla Syrup

Vanilla syrup for iced coffee, vanilla soda, snow cones, and more.

Ingredients | Mulyeot Rice Syrup Substitute

2 cups white sugar

2 cups water, divided

¼ vanilla bean

Directions

Microwave vanilla bean and 2 teaspoons water in a small microwave-safe bowl until softened, about 30 seconds.

Bring sugar and remaining water to a boil in a saucepan. Split vanilla bean lengthwise on a work surface; scrape out seeds with the back of a knife. Add seeds and pod to saucepan; boil until syrup is thickened slightly, about 2 minutes. Remove from heat and cool to room temperature.

Cook's Notes:

A thicker syrup can be made by reducing sugar amount to 1 cup. The thicker syrup is more for iced coffee. The thin syrup makes great vanilla soda with 1/4 part syrup and 3/4 part soda water. The thin syrup plus sweetened condensed milk on shaved ice makes a great snow cone.

Store in the refrigerator until ready to use. I use clean Ball(R) jars for storage.

Syrup can be stored with or without the vanilla bean, but don't eat it.

Info | Mulyeot Rice Syrup Substitute

prep: 5 mins cook: 5 mins total: 10 mins Servings: 20 Yield: 1 pint

TAG : Vanilla Syrup

Images of Mulyeot Rice Syrup Substitute

Mulyeot Rice Syrup Substitute - Originally, this syrup was made by adding some barley malt to rice starch, but today purified bacterial or fungal produced enzymes are generally used.