Gula Melaka or Palm Sugar - Nonya Cooking Ingredient was created to share with friends, relatives and those who interested in nonya cooking receipes.
Gula Melaka or Palm Sugar - Nonya Cooking Ingredient, Gula melaka is 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. Gula melaka is used in some savory dishes but
mainly in the local desserts and cakes of the Southeast Asian region.
Indians have two varieties of Palmyra sugar. One is unrefined and is in the form of hard blocks of dark brown sugar. This known as Karuppatti in Tamil. Kerala in India also has this palm sugar known as karipotti and is used to make coffee known as karipotti kapi.This is used as a sweetener for making certain types of cakes and biscuits. The other is refined and is available as granules of crystalline sugar. This is known as Panam KaRkaNdu. This has medicinal value. It has the power to liquefy phlegm from the lungs. It is also profusely used in treatment of sore throat when dissolved in boiled concentrated milk. Musicians use it on a regular basis in combination with other medicinal spices and herbs.
Palm sugar 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.