Chinese candies and sweets, called táng are usually made with cane sugar, malt sugar, honey, nuts and fruit.

The typical fillings consist of maltose (condensed malt sugar), and they are usually sold in special gift boxes as souvenirs for visitors.

The Lin family used condensed malt sugar as a filling for cake pastries.

About 25% of the flour would be mixed with water, baking soda, and malt sugar for fermentation, and this is the outside skin.

Once the fried dough pieces are taken out, they are dipped in malt sugar and then served.

Sometimes the skin is rubbed with malt sugar to give it an amber colour and is then hung up to air dry before roasting in the oven.

This version has sesame and is made of wheat flour, vegetable oil, egg, milk, granular sugar, and malt sugar.

This is a basic syrup of malt sugar, a common ingredient in Chinese cooking.

(Traditionally, the extraction of the malt sugars was performed using natural enzymes found in the chicha maker's saliva.)

Malt is put into hot water, and then the malt starch changes into malt sugar.