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
Store in a cool and dry place. Good gula melaka melts easily and may turn into a sticky paste if not stored somewhere cool.