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 spread for sandwich bread too.



How to Make Coconut Palm Sugar Syrup | MyKitchen101en

Yields: about 200 ml


  • 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


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.)