Information about Palm Sugar
Ingredient - Malaysia
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sugar comes from the palmyra or sugar palm and is produced from the sweet sap
that drips from cut flower buds. Once collected it's boiled down to a sticky
sugar. This is then beaten and dropped in lumps onto cellophane or into
containers. Because it is not highly processed, the colour, consistency, flavour
and even the degree of sweetness can vary from batch to batch.
You can buy palm sugar in Asian stores and markets, where they are sold in
plastic containers, bags or in tins. The colour ranges from a light creamy beige
to a dark caramel brown, as does the consistency from soft rock
hard, depending on how long the sap was boiled. It has a fragrant smoky aroma
Although excellent for making sweets and
desserts, the flavour of palm sugar also goes very well in curries and other
savoury dishes. You can substitute with brown sugar in most recipes
calling for palm sugar although there will be a subtle difference in taste.
can find recipes using this ingredient on the main Malaysian Cooking by Country Page.
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