Gula Melaka

Palm Sugar

Appears in

Published 2012

About

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.

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Ingredients

The licensor does not allow printing of this title