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This recipe is exactly like mine! I got it in Chicago in the 1960's off of a local TV program. I'm in Arizona now, and I can't find bead molasses anywhere here in Arizona. I've checked the local Asian markets. The only place I can find it is on line and I have to buy a case of 24. It would take me 25 years to use that much.......and I'm 67!!!!! The bead molasses would outlast me! <grin>
Linda in Arizona
Taste of Home Field Editor
Karen YCan someone tell me what is meant by 'bead' molasses? My husband's 82 from SE Ky. and he didn't have any idea either. TIA
Karen, bead molasses is basically the same thing as light molasses. It is a light, syrupy molasses used to color and flavor asian dishes. It differs from other molasses in that, rather than being a by-product of sugar refining, sugar cane is boiled specifically to produce the product. The sugars are not as concentrated as in cooking molasses or blackstrap, so it doesn't taste as strong. Despite what was posted above, I would not substitute blackstrap molasses for bead molasses in a recipe. Blackstrap would overwhelm the other flavors in the recipe. Better to substitute light molasses.
Back in those days folks cooked their food, not built a shrine to it.
I use bead molasses for a shrimp in lobster sauce recipe that i got when I lived in Chicago too. Now I live in Florida and have been looking for it for years. I finally found it in an asian market but it wasn't called bead molasses. It was called thick soy sauce but when I read the ingredients it was molasses so I bought it and when I got it home compared it to my bead molasses and it is the same thing. I have seen it in several asian markets that way. Good luck and happy cooking!
The last time I needed it, I found it at Amazon.com
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