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Gula Melaka
Palm Sugar
Appears in
By Sharon Wee
Published 2012
Traditionally found as slightly moist, reddish-brown firm cylinders, it goes without saying that my favoured ones come from Malacca. This is purely delicious with a unique sweet taste. Gula melaka needs to be scraped or grated before gently heating it to attain the syrup that coats many Nonya snacks.
I have been warned that there are ‘fake’ ones out there that include a high percentage of white sugar as opposed to the sugar palm sap from which gula melaka is traditionally made of. A telling sign is that it is harder to slice through and not as soft and crumbly as pure gula melaka.