Gula Melaka also known as Palm sugar is a sweetener that is made from the sap present in the flower buds of the coconut palm tree. It is widely used in our local kueh and desserts. It is added in syrup form, shavings or finely ground to enhance their flavour. This recipe shows you how to make your own gula melaka syrup which can be kept in the fridge for many months. Choose the best quality and pure gula melaka to make the syrup. Those hard ones have sugar added during the manufacturing process and the taste is sugar sweet. The pure ones are deep brown in colour and should be soft and crumbly.
To learn how to make your own gula melaka syrup, please click on the image below to view my video tutorial.
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YouTube link: https://youtu.be/_Be1qyjdhmU
Makes about 2 bottles
- 600 g pure gula melaka palm sugar
- 250 ml water
- Pandan leaves
- Salt to taste
Boil gula melaka with pandan leaves in a pot.
Let it boil until gula melaka has completely melted.
Top up water if the syrup is too thick. Add salt to taste.
Sieve syrup into a bowl to remove impurities.
Transfer to bottles and store in the fridge.
- Choose the best quality gula melaka you can buy. It makes a lot of difference to the taste.
- Pure gula melaka should be soft. Those hard ones have sugar added.
- It is good to make concentrated gula melaka syrup and dilute as needed