Updated: Sep 26, 2021
A lot of people have been asking me about this underrated underused syrup. This is actually coconut palm sugar syrup. It is widely used in Malaysian and Indonesian cuisine, especially in dessert dishes. It has that caramel coconuty nutty aromatic flavor profile. It goes really well with coconut, spicy or pandan dishes.
I prefer to drizzle mine over some frozen yogurt for that extra sweetness. You can try making some pandan pancakes or waffles with some drizzling of gula melaka syrup. I hate to say this, but it tastes so much better than maple syrup. Maybe in the future, I might post that recipe. In the meantime, let's get started with the recipe.
(Make 1 Cup)
Gula Melaka Corasely Chopped, 150g
Pandan Leaves Tied Into A Knot, 6
In a sauce pot over medium heat, add in all the ingredients.
Stir until the gula melaka has completely dissolved.
Bring it up to a simmer.
Allow it to simmer for 1 min or until the syrup coats the back of a spoon.
Remove from heat and pass it thru' a sieve over a bowl.
Discard any residue and set the syrup aside to cool down slightly.
Transfer into a sterilized jar.
It can be kept up to 1 month chilled in the fridge,
I like to serve gula melaka syrup over some frozen yogurt with some blueberries and ground macadamia nuts.
View from my apartment...
This recipe is featured in my ECookbook: