Coconut Palm Sugar Syrup is made with coconut palm sugar and thick coconut milk, it is usually served with Kee Chang (Alkaline Dumpling) or Small Sago Kee Chang, you may use it as a spread for sandwich bread too.

CHINESE VERSION: 如何制作椰糖浆

palm sugar syrup
 

How to Make Coconut Palm Sugar Syrup | MyKitchen101en

Yields: about 200 ml (12 servings)

Ingredients:

  • 150 g coconut palm sugar (roughly chopped)
  • 20 g dark brown sugar
  • 30 g white sugar
  • 2 pandan leaves
  • 60 ml hot water
  • 100 ml thick coconut milk

Instructions:

1 Combine coconut palm sugar, dark brown sugar, white sugar, pandan leaves and hot water in a sauce pot.

 

2 Bring to the boil, cook until sugar has melted.

3 Discard pandan leaves, then strain syrup through a sieve.

 

4 Mix in thick coconut milk. Cook over medium heat for 5.5 minutes until slightly thickened, the syrup will become thicker when cooled. (Reminder: When completely cooled, keep refrigerated to maintain the freshness. To consume, take out the desired portion with clean and dry spoon and return to fridge immediately.)


palm sugar syrup

How To Make Coconut Palm Sugar Syrup

Coconut Palm Sugar Syrup is made with coconut palm sugar and thick coconut milk, it is usually served with Kee Chang (Alkaline Dumpling) or Small Sago Kee Chang, you may use it as a spread for sandwich bread too.
5 from 3 votes

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Cook Time 15 mins
Total Time 15 mins
Course Condiment, Spread, Syrup
Cuisine Asian, Southeast Asia
Servings 12 servings
Calories 76 kcal

Ingredients
 
 

  • 150 g coconut palm sugar roughly chopped
  • 20 g dark brown sugar
  • 30 g white sugar
  • 2 pandan leaves
  • 60 ml hot water
  • 100 ml thick coconut milk

Instructions
 

  • Combine coconut palm sugar, dark brown sugar, white sugar, pandan leaves and hot water in a sauce pot.
  • Bring to the boil, cook until sugar has melted.
  • Discard pandan leaves, then strain syrup through a sieve.
  • Mix in thick coconut milk. Cook over medium heat for 5.5 minutes until slightly thickened, the syrup will become thicker when cooled. (Reminder: When completely cooled, keep refrigerated to maintain the freshness. To consume, take out the desired portion with clean and dry spoon and return to fridge immediately.)

Video

Notes

This recipe yields 200 ml of palm sugar syrup divided into 12 servings. 
The nutritional value for reference is for 1 serving of palm sugar syrup.

Nutrition (per serving)

Calories: 76kcalCarbohydrates: 15gProtein: 0.2gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gSodium: 27mgPotassium: 24mgFiber: 0.2gSugar: 13gVitamin C: 0.2mgCalcium: 3mgIron: 0.2mg
Keyword gula Melaka syrup, palm sugar syrup
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