Palm Sugar Syrup, or known as Gula Melaka Syrup is a delicious and versatile syrup. Great to use for cooking and baking too. This syrup has a distinctive rich coconut-like fragrance and is just perfect for desserts.
Author: Huang Kitchen
Mash the Palm Sugar (2 1/3 cups) into smaller pieces. Fold the Pandan Leaves (2) and tie them into knots.
Place the Water (1 cup) in a small pot on a stove. Using medium-low heat, bring water to a boil.
Add pandan leaves and palm sugar and slowly bring to a boil again. Continue to gently boil till all the palm sugar has dissolved, water has reduced a bit and the syrup becomes thickened. Then remove the pandan leaves.
Strain the palm sugar syrup and leave to cool completely.
Transfer into a clean jar and keep refrigerated. Drizzle on top of sweet desserts and enjoy!
Choose the best quality Gula Melaka. It makes a lot of difference to the taste of the palm sugar syrup.
Pure Gula Melaka should be soft. Those hard ones have sugar added.
It is good to make concentrated Gula Melaka syrup and dilute it as needed.
This recipe makes under 1 cup of palm sugar syrup.
Nutrition Per Serving
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