Smooth and Powdery Brown Sugar
I didn't feel like going out to buy powdered brown sugar. I looked at the sugar I had and realised it was the moisture that was making it lumpy. So, I tried to get rid of the moisture by microwaving it.
If you want the sugar to be perfectly smooth, sift it. But, if you are mixing it with liquid, the small lumps will dissolve anyway.
Water:Brown sugar = 1:1 simmered will give you brown sugar syrup. It's fine if it boils. This is good for puddings, matcha jelly or Japanese-style parfaits. It turns out rather smooth. Recipe by
Smooth and Powdery Brown Sugar
I didn't feel like going out to buy powdered brown sugar. I looked at the sugar I had and realised it was the moisture that was making it lumpy. So, I tried to get rid of the moisture by microwaving it.
If you want the sugar to be perfectly smooth, sift it. But, if you are mixing it with liquid, the small lumps will dissolve anyway.
Water:Brown sugar = 1:1 simmered will give you brown sugar syrup. It's fine if it boils. This is good for puddings, matcha jelly or Japanese-style parfaits. It turns out rather smooth. Recipe by
Open in Cookpad AppSteps
- 1
Put the sugar into a bowl-shaped heatproof container.
- 2
Microwave until it's warm. Mind you don't microwave too much, or it will start to turn into candy.
- 3
While it's still warm, use a spoon to break up the sugar in a piercing and scraping motion. Break it up until it's smooth and powdery~
- 4
All done! It's quicker than going out to buy some! The heating time will vary depending on the amount. For the sugar in the photo, I warmed it for 20 seconds, then increased the time by 5 - 10 seconds while keeping an eye on it.
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