It’s made by making several slits into the bud of a coconut tree and collecting the sap.
Then, the sap is boiled until it thickens after which, in the traditional way, it is poured into
bamboo tubes between 3-5 inches in length, and left to solidify to form cylindrical cake blocks. Alternatively, it can be poured into glass jars or plastic bags.
Is often used to sweeten savory food to balance out the salty flavor of fish. Its primary use in
Thai cuisine is in sweets and desserts, and somewhat less often in curries and sauces.
Also used in savory dishes like som tam, but is primarily used for desserts such as sago pudding (using gula melaka). It is among some of the more popular gastronomic delights of Peranakan (Nyonya) origin. This dish consists of a bland sago pudding served with palm sugar syrup.
and this also make me think about my favorite dessert - Cendol. is often sold by vendors at roadsides and hawker centres.
The dessert’s basic ingredients consist of coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar.
Ingredient
600g gula melaka (palm sugar), crush | 50g sugar | 100ml fresh coconut milk |
50ml water | 1/2 teaspoon salt | 6 pieces pandan leafs, knotted
Method
Combine all the ingredient in a saucepan and place over lowest heat,
stirring until the sugar has dissolved. Dish out and leave to cool.
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