Palm Sugar (2 1/3 cups)
into smaller pieces. Fold the
Pandan Leaves (2)
and tie them into knots.
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!