Palm sugar is a sweetener made from the sap present in the flower buds of the coconut palm tree. It is known as natural sugar because it involves minimum processing, and no chemicals are used. The sap from the tree is heated to wick away the moisture content until a thick syrup is obtained, and this sweet nectar is then further reduced to crystals. In the stores, palm sugar is available in the block, granular and liquid forms.
Palm sugar has been a common ingredient used to prepare traditional dishes in the south and southeast Asian cuisines. The sugar has a mild caramel flavour and, in its liquid form, resembles honey, whereas, in the granular state, it is not much different in taste than white sugar. It is used in making curries, sauces and desserts. One of the better-known forms of this deliciously toffee-caramel flavoured sugar is gula Melaka.
Approximated weight: 70g/pc
How to use: Gula melaka is used as sweetener in dessert. Instead of white processed sugar, you can use this.
*Make it into sugar syrup – Cook gula melaka with water and add pandan leaves for fragrance. *Substitute for sugar – Shave it and use it to flavour coffee or in your cooking
Storage: Store in a cool and dry place. Good gula melaka melts easily and may turn into a sticky paste if not stored somewhere cool.
