Gula Melaka Syrup (Palm Sugar Syrup)

❤️Why you will love this recipe

• This is an easy and simple recipe with only 2 ingredients. And it takes less than 10 minutes to make a batch of delicious homemade syrup.
• You get to control over what goes into your syrup and make it as pure and natural without any added sugar or coloring or preservatives.
• You can adjust the consistency to your liking by adjusting the cooking time.
• You also get to make fresh syrup when ever you need it.
• On the other hand, it can be prepared in advance and you get to use it whenever you need.

Like this gula Melaka syrup recipe? Here are my other posts you might want to check out:

• Pandan Cookies with Coconut and Gula Melaka
• Coconut Jelly with Palm Sugar (Coconut Milk Agar Agar)
• Sago Pudding with Coconut Milk and Palm Sugar (Sago Gula Melaka)
• Pandan Syrup (How to Make)
• Pandan Cake (Easiest Pandan Flavored Pound Cake)
• Pandan Cheesecake (Perfectly Baked and Creamiest Ever!)

❓What is Gula Melaka (Palm Sugar)

• Gula Melaka is a term used to describe coconut palm sugar in Malaysia. It is derived from the sap of coconut trees which is collected in bamboo tubes and then processed into sugar. Gula Melaka is widely used in making a variety of sweet cakes and desserts in the South East Asian region.
• This palm sugar has a sweet and distinct taste from regular sugar (white sugar or brown sugar). In terms of taste, it is probably the closest to muscovado sugar but those who are regulars with gula Melaka will be able to very quickly tell the difference.
• Gula Melaka is naturally brown in color but the color can vary from a lighter brown tone to a deep darker brown. It is often sold in thin or long cylindrical cake blocks. It is best kept in a dry place, away from direct sunlight.
• To use the gula Melaka, it is often chopped into small pieces or grated and dissolved with water to form a syrup. The syrup is then added into the cooking or to desserts like in the sago gula Melaka. You can also use it as topping like in these pandan cupcakes.

📋Ingredients

• Gula Melaka (Palm sugar) - this is typically sold thin or long cylindrical blocks. Choose pure and good quality gula Melaka.
• Water - to dissolve the sugar. Use filtered water.
• Pandan leaf (optional) - adds a lovely aroma to the syrup.

Preparing the palm sugar (gula Melaka)

• There are 2 ways in which you can prepare the gula Melaka for the syrup. The first methods is to chop it into small pieces. While it is easy to chop gula Melaka that is sold in flat discs, it can be a little hard to chop the ones that are sold in long cylinder or tubes. For these, the easiest way to cut will be to grate them with the knife.
• The second way is to grate the gula Melaka with a cheese grater. This also helps to break the gula Melaka into easily dissolvable texture. For best results in making the gula Melaka syrup recipe on this page, grate the gula Melaka. This is because the chopped version will take a longer time to dissolve which means more water will be evaporated in the cooking process. This in turn will result in a much thicker gula Melaka syrup as compared to when made with the grated gula Melaka.

Cooking the gula Melaka syrup

1. Place the grated gula Melaka into a small pot.
2. Add the water. Knot the pandan leaf and add it into the pot (optional).
3. Turn on the heat to low. Let the syrup cook over low heat until it is completely dissolved. The grated version will dissolve much faster while the chopped version will take longer.
4. Let the syrup cook until it start bubbling on the sides.
5. Remove from heat strain the syrup to remove any residue.
6. Let the syrup cool completely before pouring into a clean jar or bottle. Keep it refrigerated.

Note: If you chop your gula Melaka instead of grating it, chop it into any tiny pieces as possible. This will avoid you from having to cook the syrup for too long, which in turn can make your syrup too thick.

🍽️Serving & storage

• This palm sugar syrup can last well provided it handled well. When poured into a clean dry bottle or jar, the syrup can last up to 1 month in the refrigerator.

💡Expert tips

• Gula Melaka is easier to cut and grate when it is at room temperature. If you store yours in the refrigerator, leave it at room temperature at least one day in advance for the sugar block to warm to room temperature.
• When chopping the sugar block, try to chop them into as small pieces as possible. It also helps to keeps the size consistent for quicky and easy melting.

⭐What can you use the gula Melaka syrup for?

• Drizzle over desserts like ice cream, puddings, cakes.
• Use as a sweetener in traditional Asian sweet soups such as Bubur Cha Cha or Bubur Pulut Hitam (black glutinous rice porridge).
• Use as a sweetener in hot or iced beverages like coffee, tea, or milk-based drinks for a distinct caramel flavor.
• Use as an alternative drizzle to maple syrup over pancakes or waffles.
• As a glaze on cheesecakes like this pandan cheesecake.
• Drizzle over tropical fruit salads to enhance their natural sweetness and add a distinctive caramel flavor. It pairs particularly well with fruits like mango, pineapple, and jackfruit.
• Use as a sweetener in cocktails or mocktails, as a substitute for simple syrup.

💭FAQs